sous chef Archives

Worked in all outlets in back of house preparation
Oversaw Echo restaurant specifically, and assisted the Chef de cuisine expediting revenues of over $30k revenues on a nightly basis
Assisted sushi chef in producing events within hotel for over large events
Was responsible for all ordering within Echo restaurant.

Creativity: Knowledge of ingredients and how to use them in a creative way.
Leadership Skills: As a Sous chefs I am in charge and often manage the entire kitchen, from the dishwasher to the cooks. Being a good leader, who can assign tasks, hiring the right people and motivating workers in a high stress environment.
Hand-Eye Coordination: All chefs work with knives and must have excellent technique when cutting and preparing food. Hand-eye coordination is needed.
Sense of Taste and Smell: Delicious food brings in customers. Sous chefs are the last line of defense to make sure each piece of food is safe, prepared correctly and tasty.
Time Management Skills: Kitchens get busy quickly, food can get ruined easily if you cannot manage your time.

Supervise and coordinate activities of all kitchen employees engaged in food preparation.
Determine how food should be presented and create new unique food displays.
Record production and operational data on specified forms to keep track of waste and time management.
Order, receive, and stock supplies according to forecast of business.

Work together with the executive chef to recommend new menu additions and process.
Monitor sanitation practices to ensure that employees follow standards and regulations regarding food preparation and portion sizes.
Supervise the food preparation and cooking activities.
Follow and execute schedules related to daily preparation, cooking and cleaning task, to ensure efficient operation.
Teach and growth employee skills and techniques; discribe company procedures, expectations and teamwork commitment.
Conduct inventory and ordering.
Resolve personnel problems, train new hires and evaluate employee performance.

Opening and closing of resturant.
Interpret and explain policies, rules, regulations, or laws to employees
Direct staffing, training, and performance evaluations to encourage and premote employees.
Taking or inventory.

Planned daily menus, shopped for and prepared, breakfast, lunch and dinner, including snacks for clients as well as staff.
Monitored clients progress and adapted meal planning as needed.
Provide clients with information and resources regarding nutrition, weight control, and lifestyle issues.
Professionally implementing corporate standards and ensuring quality product was served to each and every guest.

Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
Come up with new dishes which appeal to the clients, whenever required
Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources

Worked closely with the chefs to create and execute a seasonal menu, including whole animal butchery
Developed a fermentation program including kimchis, pickles, hot sauces and miso.
Order, receive, and stock all daily shipments of food and beverage.
Coordinate with kitchen manager on daily specials, soups, and day-to-day operations.

Michelin Bib Gourmand Mexican Restaurant by Brian Enyart and James Beard Nominee Jennifer Jones-Enyart
Substitute for or assist other cooks during emergencies or rush periods.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
Check the quality of raw or cooked food products to ensure that standards are met.

Check the Quality of products and ensure the standards of the head chef are met
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Check the quantity and quality of received products.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise a team of 6 people including Chefs, Apprentices and kitchen hands.
Demonstrate new cooking techniques or equipment to staff.
Check temperatures of freezers, refrigerators, or heating equipment to ensure proper functioning.

sous chef