Chef/Sous chef / line cook with 15 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Restaurant and Hospitality Management
artist, book, closing, cooking, doors, features, Food Safety, hiring, inventory, leadership, team builder, meetings, Microsoft office applications, policies, quality, sales, scheduling, staff development, strategy, supervision, taxes
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