A highly dedicated and results-driven Sous Chef with nearly 10 years of experience in fast-paced kitchen environments. Recognized for an exceptional ability to create unique dishes that cater to diverse preferences while managing kitchen operations efficiently. Skilled in maintaining a clean and hygienic kitchen space, and mentoring junior culinary staff to uphold high standards of quality and excellence in food preparation.
03/2016 - present, Sous Chef, Rosita's Restaurant, Springfield, MA
- Assist the head chef in menu creation and daily specials, ensuring a variety of culinary offerings.
- Manage inventory and place orders to maintain optimal stock levels.
- Supervise a team of 12 kitchen staff, fostering a collaborative and efficient work environment.
06/2014 - 02/2016, Line Cook, Maple Avenue Diner, Springfield, MA
- Prepared high-quality dishes in a timely manner, adhering to the restaurant's recipes and presentation standards.
- Ensured cleanliness and organization of the kitchen area to comply with health and safety regulations.
08/2012 - 05/2014, Associate of Applied Science in Culinary Arts, Springfield Community College, Springfield, MA
- Diverse Cuisines
- Kitchen Operations
- Food Safety & Sanitation
- Dietary Knowledge
- Technology Competency
- Collaboration
- Food Preparation
- Fine Dining Environments
- Customer Service
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