Sous Chef driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers. I'm vary hands-on and learn vary fast.
responsibilities include high volume kitchen while maintaining quality food and good presentation. deep cleaning all equipment at the end of each shift.
Duties include new menu every two weeks. Fresh product coming up with new recopies every few days. and cleaning every night
Prepping all kitchen food for the day receiving orders from trucks stocking. Cooking lunch and dinner closing cleaning
Prep all catered parties from set menu. on site cooking for said parties
Ordering, Prepping, Cooking, Some menu items, Cleaning
Was unable to finish due to moving back to Illinois when found out my mother was sick
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