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Indefatigable Junior Sous Chef who excels at leading team to produce the highest quality flavorful dishes in creative appealing presentations. Outstanding culinary techniques inventory management recipe development and health and safety adherence. Specialize in working with sous chef to manage a brigade of chefs and kitchen workers in a fast-paced high-volume environment.
- Management coaching expertise
- Inventory control
- Exceptional organization
- Appliance operation and maintenance
- High-end culinary and presentation skills
- Advanced knife skills butchering techniques
- Food handler certified USPH and HAACP knowledge
- Proficient at all kitchen stations
- Led team of 17 crew members to create and present the highest quality menu items.
- Coordinated schedules assigned tasks and supervised staff.
- Managed inventory for large 24-hour at-sea kitchen.
- Collaborated with sous chef to manage entire high-volume kitchen team.
- Trained 40 crew members provided continuous coaching on recipe instructions presentation sanitation food safety and cost control.
- Reviewed every dish that left designated kitchen section for daily lunch and two dinner seatings daily.
- Managed a team of 10 to execute all menu items overseeing the quality of work proper portioning and high-level presentation.
- Controlled inventory.
- Trained coached and mentored more than 35 team members over two years promoting professional development safe food handling efficient communication and supply management.
- Designed menus for 60-plus banquets and special events.
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