Creative Chef with specialty in American and Mediterranean Cuisine. Experience includes 22 years in high-volume, successful restaurants. Proven ability to manage fast-paced kitchens while remaining poised and calm.
Quality-driven Sous Chef maintains complete understanding of all operations of kitchen, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
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