Finished internship and stayed on for fifteen years ascending to the position of sous chef.
Worked all cold and hot stations, prepping for dinner service and working position for dinner service.
Handled high volume food production with efficiency while maintaining four star standard of restaurant.
Received orders and fabricated all items on a daily basis.
Prepared and executed special function, themed dinners and wine tastings of up to 15 courses for as many as 180 customers.
As sous chef, assisted the executive chef in managing the kitchen and its staff, running dinner service and production of up to 400 covers nightly.
Responsible for running of the restaurant during the off season when owners were not present.
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