Experience

Sweet Basil

• United States
• 1 - 100 Employee

• Sous Chef

  • Jun 2015 - Present

  Responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control. Discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. Assistance in seasonal menu change. Also responsible for staff scheduling and delegate job tasks to a large staff. Show less



Sweet Basil Inc.

• Food and Beverage Services
• 1 - 100 Employee

• • Aug 2012 - Jun 2015

  40+ hr/week. Responsible for all knowledge of all menu items, ticket times, and food safety. Everyday preparation for service, creating specials daily. Ability to use and maintain all kitchen appliances. Expected to work well under pressure. Worked daily on plating, expediting, communication with servers, and kitchen staff. Ticket fire control.

• • May 2012 - Aug 2012

  40 hr/ week. Responsible for a continuous flow of sanitary, clean dishes, pans, silverware, sauté pans, rondos, etc. in a fast paced busy restaurant. Other duties include dish machine maintenance, dish room cleanliness, Organizing all kitchen supplies, sweeping, mopping, and scrubbing stairs, mopping walk-in coolers, retrieving ingredients for the chefs on line, trash removal.