Sous Chef supervising a team of six cooks in daily operations for line orders, buffets, banquets and fine dining events.• Instructs cooks on proper techniques and methods of food handling, preparation, cooking, and presentation • Responsible for receiving, inventorying and rotating food and supplies• Responsible for safety, sanitation and weekly self inspections• Assists the Chef with development of new menu items, recipe cards, purchasing, and cost controls.
Listed skills include Small Business, Strategic Financial Planning, Air Force, Investments, and 29 others.