Vincent Rennie

Executive Sous Chef at Boucherie
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Contact Information
us****@****om
(386) 825-5501
Location
US

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Credentials

  • NYC Food Handlers Certificate
    NYC Department of Information Technology & Telecommunications
    Jul, 2020
    - Nov, 2024
  • ServSafe Food Handler
    ServSafe Certified
    Apr, 2020
    - Nov, 2024

Experience

  • Boucherie
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Executive Sous Chef
      • Aug 2020 - Present

      Prepares and oversees the preparation of food and menu items in order to train staff, develop new/revise recipes or provide assistance. Establishes daily tasks for BOH to execute. Estimates daily production needs on a weekly basis. Implemented inventory, prep and par sheets for optimal and efficient operation. Food ordering, inventory and invoicing daily. Assists with recruiting and ensuring that proper training and development of staff is performed. Optimize profits by controlling food and labor costs on a daily basis. Prepare weekly work schedules for all BOH staff. Monitor sanitation practices to ensure compliance among all employees. Show less

  • The Palm Restaurant Group
    • New York, New York, United States
    • Traveling Sous Chef
      • Jan 2018 - Jul 2020

      Provided support for 21 locations across the U.S. Followed standardized recipes, portioning and presentation standards. Responsible for overseeing all food preparation and production, ensured food safety procedures were duly adhered to at each location. Managed all back of house staff in high volume kitchens, including training and development. Provided support for 21 locations across the U.S. Followed standardized recipes, portioning and presentation standards. Responsible for overseeing all food preparation and production, ensured food safety procedures were duly adhered to at each location. Managed all back of house staff in high volume kitchens, including training and development.

  • Hudson Social
    • Stamford, Connecticut
    • Executive Chef
      • Aug 2017 - Jan 2018

      Assisted in the opening of this restaurant. Interviewed, hired and directed performance management and development of all BOH staff. Supervised food preparation and production. Created and developed all recipes and menus. Managed relationships with food suppliers and vendors, created purchase orders, schedules and inventory pars. Planned and priced all menu items. Ensured effective control of stock purchasing, accounting documentation, storage, preparation and service with regard to quality and safety. Show less

  • BLT Restaurant Group
    • United States
    • Restaurants
    • 1 - 100 Employee
    • Sous Chef
      • Jul 2014 - Aug 2017

      Managed all daily kitchen operations, including scheduling and all BOH admin tasks. Responsible for purchasing supplies, food ordering as well as taking inventory. Implementing production schedules and fabricating steaks, fish and chicken. Menu planning and execution of station prep, organization of each individual station, and overseeing line cook production was a daily focus in day to day operations. Responsible for interviewing, hiring and training all direct kitchen staff, as well as menu development and implementing weekly specials. Show less

  • The Metropolitan Museum of Art
    • United States
    • Museums, Historical Sites, and Zoos
    • 700 & Above Employee
    • Jr Sous chef
      • Oct 2013 - Jul 2014

      Worked as part of a team of highly motivated chefs, responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food served in the dining room. Helped with menu planning and evaluating new recipes. Assisted in purchasing supplies, as well as inventory. Worked as part of a team of highly motivated chefs, responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food served in the dining room. Helped with menu planning and evaluating new recipes. Assisted in purchasing supplies, as well as inventory.

  • Westchester Country Club
    • United States
    • Hospitality
    • 100 - 200 Employee
    • Sous Chef
      • Apr 2010 - Oct 2013

      Responsible for daily food ordering and management of inventory, overseeing of lunch and dinner service, monthly inventory, and training and overseeing of kitchen staff. Responsible for daily food ordering and management of inventory, overseeing of lunch and dinner service, monthly inventory, and training and overseeing of kitchen staff.

Education

  • Le Cordon Bleu Institute of Culinary Arts-Pittsburgh
    Associates Degree, Culinary Arts/Chef Training
    2006 - 2007

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