Derious Smith Email & Phone Number

United States

Interview with potential new hires.Tasking staff with projects to help keep the kitchen running efficiently.Ensures that food is at it's best quality and that kitchen is in good condition.Run expo making sure that food is going out in a timely manner and going to the correct table.Going through line check list to ensure that line cook station are fully stock for service.Ordering produce, meats, and chemicals as pars needed.Offers suggestions that can improve the kitchen’s performance.Schedule staff based on work week labor budget and needs.Reconcile invoices and making sure inventory counts are accurate.

Greater Chicago Area

Working Brunch making breakfast eggsPrep for full dinner service.Menu planning with Chef: coming up with new recipes for the menu.Working Expo: call out food tickets to the staff. Making sure food is being push out in timely manner, sent to the right table. And comply with company standards.Set up the line with all mise-en-place.Check station for missing item.Do full inventory list of product on station.Write out prep list for the next dayOversee prep and plating of food for all BEO/Banquet event.Work all stations: sauté, grill, fry, and garmo.Training all new hires making sure they know all kitchen menu and plating of food.Making sure kitchen staff follow standardized recipes and checking quality of food.Holding staff accountable for their actions and making sure they take responsibility for their actions.Tasking staff with projects that needs to be done.Making sure staff is following all safety and sanitation guidelines.Oversee kitchen staff of ten peopleMonitors and maintains kitchen equipment.Schedules staff shiftsSolves problems that arise and seizes control of issues in the kitchen

Chicago

• Set up steam tables, ensured they were functional.• Cut and prepared all vegetables for salad bar; set up salad bar with fresh protein • Prepared all hot food items for cafeteria.• Ensured mise en place was stocked for up to two days.

Chicago, Illinois

• Prepped all soups and sauces for all outlets of the hotel.• Prepared fresh pasta.• Ensured prep list was complete for up to two days.• Responsible for requisitioning of products used.

Chicago, Illinois

• Cook food to proper temperature• Prep food according to recipes• Cook food in timely manner• Plate food as shown by chefTrain new incoming staff how to prep and make all product for service.

110 W Illinois St

Chicago, Illinois

• Worked fry or pantry stations• Maintained, organized, and cleaned coolers• Stocked mise en place for dinner service; restocked as needed• Portioned produce and protein to proper amount

Greater Chicago Area