Sous Chef
Baptist Hospital of Southeast Texas
- Oversaw kitchen operations by coordinating staff schedules.
- Supported head chef in managing kitchen staff for smooth operations.
- Conducted regular inventory checks for freshness of ingredients.
- Developed new dishes with innovative techniques.
- Interacted with guests to gather feedback on menu offerings.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.