Exceptionally innovative Sous Chef with more than nine years' experience in operations for renowned restaurants preparing a wide variety of unique appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world, including France, Italy, Japan, Thailand, and Spain. Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.
Proven expertise in:
Creative Menu Development
Specialty Cuisine and Presentation
Purchasing and Inventory Control
Special Event Planning
Cost Containment and Reduction
Food and Kitchen Safety
Staff Leadership and Training
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