sous chef

  • Disciplined and dedicated to meeting high-quality standards.
  • Cultivated positive relationships with vendors to source the best ingredients at the best prices.
  • Planned and directed food preparation in a fast-paced environment.
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
  • Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

sous chef

  • Built strong vendor relationships to bring in top ingredients for optimal prices. 
  • Created diverse cuisines, including full restaurant, special event, catering and tasting menus. 
  • Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
  • Performed as head chef as needed to maintain team productivity and restaurant quality. 
  • Plated food according to restaurant artistic guidelines for an attractive presentation. 
  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. 

sous chef

  • Organising stock 
  • overlooking the preparation of meals
  • supervising junior staff in kitchen
  • Write Daily Specials.

sous chef

  • Cooked and prepared food utilizing variety of ingredients,utensils and kitchen equipment. Maintained safety and sanitation standards of work station area, dry storage area and walk-ins.
  • Optimized food preparation by ordering/receiving daily deliveries of produce and protein.
  • Created variety of seafood,steak,poultry,salad, and pasta dishes through following strict instructions provided by Executive Sous Chef.
  • Promoted high quality dining experience by cooking entrees in accordance with company standards for food, quality, and presentations.

sous chef

  • Ordering produce through various wholesale providers.
  • Costing menu items and special dishes
  •  Rostering for kitchenhands
  • Cooking as line chef through service

sous chef

  • Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served
  • In charge of executing and planning of daily parties and buy outs.
  • Maintained food cost at acceptable percentage and lowered if needed.
  • Responsible for all daily orders; produce, seafood, and Sysco.

sous chef

  • ordering and maintaining stock levels 
  • reciting and packing away stock 
  • maintaining cleanliness of the kitchen
  • control of pass and grill
  • creating new items for both menu and specials 

sous chef

  • Responsible for interviewing and staging all potential team members.
  • Responsible for new hire orientation,  paper work and training schedules.
  • Corporate Trainer responsible for training of incoming Sous, Executive, and Corporate Chefs as well as FOH management team.
  • In charge of kitchen staff scheduling.
  • Responsible for weekly inventory, including price updates, and consolidation of all invoices.
  • Maintaining of all recipe and line build binders in order to upkeep high corporate standards and consistency.
  • Executed 15k or more days while maintaining Ecosure standards of cleanliness.

sous chef

  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Disciplined and dedicated to meeting high-quality standards. 

sous chef

  • Helping in the preparation and design of all food menus.
  • Producing high quality plates both design and taste wise.
  • working under pressure in a busy cafe kitchen.
  • working with all kitchen equipment like grills, conduction ovens,flat grills, deep fryers etc…
  • Ensuring that the kitchen operates in a timely way that meets our quality standards
  • Fill in for the head Chef in planning and directing food preparation when necessary.
  • Manage and train kitchen staff, establish working schedule and assess staff’s performance.

sous chef

  • Directed staff in the restaurant kitchen as well as in the field when completing catering jobs.
  • Added special garnishes and other finishing touches to dishes prior to delivering to customers.
  • Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
  • Proofed dough products and baked breads, cookies and other bakery products.
  • Carving meats for banquet service.

sous chef/ kitchen manager

  • Plan menus based on anticipated number of guests,
  • Test cooked food by tasting and smelling it to ensure flavor and correct temps.
  • Review menus and recipes to determine labor and overhead costs, and assign prices to menu items.
  • Sourced elite food products, creating a better dining experience. 

sous chef

  • Prepare large quantities of dishes, rapidly, with tight timelines while supervising and maintaining exceptional standards of sanitation and quality.
  • Maintain ongoing training and development of cooks, conduct cook performance reviews and following up in a timely manner, usually within the same day or the next day.
  • Proven thorough knowledge of food preparation, service, basic food chemistry, raw foods and equipment use.
  • Worked with the head chef to help get overall liquor and food cost down.

sous chef

  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner 
  • Keep a well trained and positive staff, direct as needed and delegate responsibilities to my team
  • Cover all restaurant positions as needed “ Dish washer, Server, Busser, Hostess” 
  • Anticipate resturant needs based on business and order food product accordingly 

sous chef

  • Design, develop and execute menus for large groups, varying dietary restrictions and seasonal availability. 
  • Prepared and presented fine dining food to a high level of competency. 
  • Supervised staff to maintain consistent levels of quality while operating in a clean, organized work place. 
  • Assisted in hiring, scheduling, food costing and ordering

sous chef

  • Manage employees to ensure the completion of the daily task.
  • Serve as support staff for executive chef. 
  • Ensure all supplies are stocked 
  • Create fruit trays 
  • Create vegetable trays
  • Create cheese trays
  • Serve as team leader of events.

sous chef

  • Oversaw daily recipe preparation, food storage, cooking, and presentation.
  • Accomplished Grill, fryer, larder & Pass work.
  • Working under high pressure at busy times.
  • Carrying out regular temperature checks.
  • Ensuring stock rotation is a constant habit.

sous chef

  • Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safetyrequirements. 
  • Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. 
  • Set up and performed initial prep work for food items such as soups,sauces and salads.
  •  Systematically tasted and smelled all prepared dishes, andobserved color, texture and garnishes.

sous chef

  • Ensure the optimal quality of the food was one of the main responsabilities on the job.
  • cooking and demonstrate and teach to the other cooks different techniques to improve the dishes.
  • maintain an impeccable work area and ensure the other cooks to do so through example and motivation
  • in charge of requisitions, providers and overall kitchen management.

sous chef

  • Responsibilities of  this  job include prepping food in a timely manner for the current shift and for the next day as well
  • Cooking food to order as per the design of the chef
  • Also, sanitation of the whole kitchen up to health code standards
  • Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.    

sous chef

  • Check equipment to ensure that it meets health and safety regulations and cleaning, as necessary.
  • Teach staff to Wrap, label, or date food items.
  • Interview, Train and coach Staff to perform in a way that is most effective in our kitchen. This includes all Stewards, prep cooks, cooks and supervisors.
  • Property Sanitarian for all areas of Levy inside Kentucky Expo Center, This includes, kitchen, warehouse, common areas and all 27 concessions.
  • Monitor sanitation practices to ensure that employees follow standards and Levy regulations.
  • Checking inventory on monthly basis

sous chef

  • Work with the executive chef in order to create seasonal menus.
  • Cooking large volumes of food.
  • Make sure that all plates that leave the kitchen meet taste and design standards.
  • Ensure that the kitchen operates efficiently, effectively, and professionally.
  • Maintain kitchen inventory and order supplies.
  • Managing inventory and keeping control of stock.
  • Working within specified budgets.

sous chef/ km

  • Kitchen management, 5-6 person line for busy breakfast lunch and dinner. 
  • Daily specials and from scratch kitchen.
  • Ordering, hiring and scheduling sta
  • Meet with management, customers to discuss menus for special occasions, such as weddings, parties, or banquets.ff and deliveries. 

sous chef

  • assist the head chef 
  • meet and discuss menus and dietrary requirements for weddings
  • corparate functions
  • ensure all osh and haccp requirements are being met
  • staff supervision and training

sous chef

  • Worked the grill during service.
  • Prepped in off hours. 
  • Helped organize kitchen. 
  • Oversaw 2-4 employees.

sous chef

  • Duties included overseeing breakfast, lunch, and dinner service.
  • Responsible for purchasing and receiving, effectively maintaining a food cost of 28% and inventory requisition.
  • Involved in scheduling and payroll for staff members.
  • Created daily specials and assisted in creation of seasonal menus and prix fixe menus.

sous chef

  • maintained food cost under 30%.
  • ensure smooth kitchen operations by overseeing daily product inventory, purchasing and receiving.
  • Develop menu items and create new recipes for the kitchen.
  • Establish daily priorities and delicate work to culinary staff.
  • Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly
  • Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

sous chef/kitchen manager

  • Second in command in the kitchen, helping the executive chef with the daily operations of the restaurant and manage 16 staff members.
  • Stock monitoring, purchasing, inventory and storage management.
  • Responsible for completing all audit and quality documentation.   
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Complete control on restaurant Food an Beverage cost.
  • Collaborated with Head Chef in menu design and innovative recipes.

sous chef

  • Cook and prepare all Seafood
  • Prepare and cook all foods in accordance to recipes
  • Wrap and unwrap all fresh foods for proper storage
  • Respond to any customer complaint
  • Maintain kitchen in clean and sanitary conditions
  • Operate stoves, microwaves, grills, and fryers
  • Monitor food quality

sous chef

  • Prepared food
  • Created menu items
  • Managed kitchen staff
  • Demonstrate the use of retail equipment, such as broilers and food processors