Experience

Stephanie's On Newbury

• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Feb 2016 - Present



Sixth Gear cask & kitchen

• Executive Chef

  • Feb 2016 - Present



Milk Street Cafe

• United States
• Food & Beverages
• 1 - 100 Employee

• Executive SUSHI CHEF

  • Aug 2014 - May 2015

  Executive sushi chef . Designing menue, ect.

• Executive SUSHI CHEF

  • Jul 2014 - May 2015

  Executive SUSHI CHEF, creating menus, staffing, management of staff, training, budgeting, creating all sauces ect.



The beehive

• Head sous chef

  • Mar 2014 - Dec 2014



Big Night Entertainment Group

• United States
• Hospitality
• 200 - 300 Employee

• Sushi Sous Chef

  • May 2011 - Mar 2014

  · Creation of fresh, innovative, savory sushi dishes· Expeditious mastery of seafood handling and cutting, advanced fruit/vegetable carving· Working knowledge of all kitchen stations· Minimize product waste and increase cost-savings· Daily execution of production lists and goals· Coaching staff in food preparation and presentation· Extensive food knowledge and preparation· Proper inventory management and ordering· Providing mid-shift role changes to support the dynamic needs of customer demands from a large industrial kitchen



Darden

• United States
• Restaurants
• 700 & Above Employee

• Culinary Assistant(Sous Chef)/Certified Trainer

  • Apr 2010 - May 2011

  · Prepared quality Italian cuisine with attention to robust flavor and proper presentation in a timely manner, assuring guest satisfaction.· Maintained and executed full knowledge of: · Kitchen operations and equipment · Proper food temperatures · Inventory regulation · Food and wine pairings · All new and existing menu items·Expressed leadership through kitchen staff management and coaching. · Prepared quality Italian cuisine with attention to robust flavor and proper presentation in a timely manner, assuring guest satisfaction.· Maintained and executed full knowledge of: · Kitchen operations and equipment · Proper food temperatures · Inventory regulation · Food and wine pairings · All new and existing menu items·Expressed leadership through kitchen staff management and coaching.



Bertucci's

• United States
• Restaurants
• 400 - 500 Employee

• Chef/Certified Trainer

  • Mar 2007 - Apr 2010

  · Prepared fresh, mouth-watering, brick oven roasted Italian cuisine, entertaining an open kitchen· Assumed operational front-of-house and back-of-house responsibilities: · Restaurant opening and closing · Brick oven operation · Inventory ordering · Menu creation and wine selection· Training of associate and managerial staff members · Prepared fresh, mouth-watering, brick oven roasted Italian cuisine, entertaining an open kitchen· Assumed operational front-of-house and back-of-house responsibilities: · Restaurant opening and closing · Brick oven operation · Inventory ordering · Menu creation and wine selection· Training of associate and managerial staff members