Sous Chef
Hotel 1620
2001 - 2020
- Implemented inventory control measures to minimize waste and optimize food costs.
- Coordinated with front-of-house staff to streamline service delivery during peak hours.
- Trained junior cooks on cooking techniques and kitchen protocols, skill development.
- Maintained high standards of cleanliness and organization in all food preparation areas. Was responsible for our hired inspection service over all food/ drink related departments.
- Collaborated with management to plan special events. My part was displaying food items.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.