Chef de Cuisine with proficiency in creating and executing seasonal dishes for menus. Adept at inventorying, fabricating proteins and hiring new employees. Experience handling output for 60 to 100 customers in a busy restaurant.
Motivated chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Professional Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering with the ability to handle a large volume of high-quality food. Superb time management and problem-solving aptitudes.
Expert manager experienced at overseeing and handling dozens of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
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