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Head Sous Chef

Experience:
0 y
Experience:
0 y
Location:
90291 Los Angeles
Last update:
29.07.2021
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Availability
Available
Rate
Onsite hourly: N/A
Remote hourly: N/A
Languages
French: Near native
Main Skills
java
Work & Experience
French Infusions
Head Sous Chef
Buffalo 4ww-ie SnSwni SlxStfeSfusrSre.sperntiupSwu-ivxSgfivfSre sve S-nlurSvuhthSaru.S%%3StuS053SuaStfeStutn-SuwerntiuphS ls yetb * Oversee the maintenance schedules of equipment, machinery, and tools and troubleshoot any issues with the maintenance technician * Approve new hires and ensure that training and induction of employees are conducted according to the restaurant's policy manual * Responsible for menu design, pricing and portioning of dishes * Test and tweak new menu items before they are included in the national menu * Sample all dishes during the cooking process and inspect all items for visual aesthetics before they are served * Implement new systems and processes to increase the operational efficiency of kitchen workers and reduce food wastage levels * Responsible for ad hoc financial management and budgetary controls
Wellington's Grill House
Sous Chef
Raleigh Fevrenhe Sauu SvuhthSlxS0I3SnaterSi.w-e.eptipySnS-uvn-SdrhtSwu-ivxSreynr ipyShusrvipySnp SwsrvfnhipySuaShsww-iehSnp S arehfSwru sveb * Teach new hires the basics around most used culinary techniques in terms of prepping coldline and hotline food items * Oversee Line Cooks' activities in the preparation of large quantities of dishes including a la carte and buffet menu items * Train all Station Cooks on multiple culinary techniques as per their assigned station and conduct tastings to review the quality, flavor, texture, and taste of these items * Prepare and create complicated dishes such as soufflés and gourmet soups
Vindigo's Hotel Group
Junior Sous Chef
New York 2.w-e.epte SnSruu.ShermiveSwruyrn.SipSn--SdmeShevtiuphSuaStfeSrehurtSgitfSnS imerheS.en-Snp ShpnvLS.eps Snmni-nl-eS '%SfusrhSgfivfSipvrenhe Sauu Shn-ehSlxS%53b * Prepare, season, and cook a wide variety of dishes such as meats, fish, poultry, vegetables, salads, and desserts according to recipe specifications * Assist with pricing and planning of menu items aligned with market prices, portion sizes and seasonal availability * Responsible for detailed record-keeping regarding food costing, food usage, and food wastage levels * Conduct extensive research to create innovative dishes as per the restaurant theme as well as trending ways to garnish and decorate them

Description

Main Skills

java

Other Skills

Work & Experience

French Infusions
Head Sous Chef
Buffalo 4ww-ie SnSwni SlxStfeSfusrSre.sperntiupSwu-ivxSgfivfSre sve S-nlurSvuhthSaru.S%%3StuS053SuaStfeStutn-SuwerntiuphS ls yetb * Oversee the maintenance schedules of equipment, machinery, and tools and troubleshoot any issues with the maintenance technician * Approve new hires and ensure that training and induction of employees are conducted according to the restaurant's policy manual * Responsible for menu design, pricing and portioning of dishes * Test and tweak new menu items before they are included in the national menu * Sample all dishes during the cooking process and inspect all items for visual aesthetics before they are served * Implement new systems and processes to increase the operational efficiency of kitchen workers and reduce food wastage levels * Responsible for ad hoc financial management and budgetary controls
Wellington's Grill House
Sous Chef
Raleigh Fevrenhe Sauu SvuhthSlxS0I3SnaterSi.w-e.eptipySnS-uvn-SdrhtSwu-ivxSreynr ipyShusrvipySnp SwsrvfnhipySuaShsww-iehSnp S arehfSwru sveb * Teach new hires the basics around most used culinary techniques in terms of prepping coldline and hotline food items * Oversee Line Cooks' activities in the preparation of large quantities of dishes including a la carte and buffet menu items * Train all Station Cooks on multiple culinary techniques as per their assigned station and conduct tastings to review the quality, flavor, texture, and taste of these items * Prepare and create complicated dishes such as soufflés and gourmet soups
Vindigo's Hotel Group
Junior Sous Chef
New York 2.w-e.epte SnSruu.ShermiveSwruyrn.SipSn--SdmeShevtiuphSuaStfeSrehurtSgitfSnS imerheS.en-Snp ShpnvLS.eps Snmni-nl-eS '%SfusrhSgfivfSipvrenhe Sauu Shn-ehSlxS%53b * Prepare, season, and cook a wide variety of dishes such as meats, fish, poultry, vegetables, salads, and desserts according to recipe specifications * Assist with pricing and planning of menu items aligned with market prices, portion sizes and seasonal availability * Responsible for detailed record-keeping regarding food costing, food usage, and food wastage levels * Conduct extensive research to create innovative dishes as per the restaurant theme as well as trending ways to garnish and decorate them

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