Brigitte Kiefling Email & Phone Number

Kapaa, HI, US

Kauai County, Hawaii, United States

Kapaa, Kauai

Line cook at busy breakfast and lunch restaurant. Responsible for opening in the morning to set up for daily service, working on kitchen line, prepping product, and proper closing and cleaning.

Spokane, WA

Sous Chef upscale new American diner in downtown Spokane. Primary responsibilities include: completing a daily main prep list, maintaining saute station, managing ordering & receiving, protein fabrication & portioning, and managing staff. This position has taken my organizational and operational skills to a new level while working with a small team to.

Kapaa, Kauai

Chef de Cuisine at a fine-dining oceanfront restaurant with a focus on locally sourced products. At the 6-month employment mark, I was promoted to Kitchen Supervisor with duties that included: receiving and putting away orders, working the line, and staff management. After one year of employment, I was promoted to Sous Chef which built upon kitchen.

Kapaa, Kauai

Kitchen manager and chef at a small local restaurant specializing in local, organic, and vegan food. Job duties included: purchasing product for restaurant, opening and closing restaurant, working the line as only cook and producing unique specials. Responsible for supervising staff and reconciling daily proceeds. Skilled at multitasking in a small kitchen.

Poipu, HI

Sous chef at south side restaurant reporting to Executive Chef. Responsibilities included: managing lunch kitchen staff, managing the line, prepping and preparing all soups and sauces, and properly putting away delivered products. Worked this position full time while also working at Cafe Coco.

Eugene, OR

Leading team member in gourmet kitchen department of local specialty market chain. Experience preparing varied menu items to eat in or take home. Cooking skills ranging from conventional, natural, to organic, all with a focus on fresh local ingredients. Skilled at precision timing in a high production kitchen environment and improvising new menu items.

Creswell, OR

Daily duties include assisting the chef in preparation of local and seasonal products typical of Northwest cuisine in a variety of settings including: restaurant style, catered events, and special event dinners. Diverse menus ranging from hors d'oeuvres, multi-course dinners, lunches, and catered lunch or dinner events, with a focus on classic French.