Promoted from line cook to Sous Chef within first year Butchering and costing of all fish and seafood for market pricing of menu Oversee quality and quantity of all received ordersInventory Cost controlCreated and assisted with creation of new menu selections with focus on utilizing seasonal items Gided staff through tough restaurant requirements through effective discipline and motivation

Executed dinner service on the entree station. Responsible for all stocks and sauces. Upheld the Forbes 4 star and AAA 5 diamond rating twice in my time at Orchids

Certified trainer Landrys wide. worked closely with the chef to maintain 9% labour and a 23% food cost. ran productive shifts and motivated team members to take ownership of the resturant.