Experience

MAMO Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Sous chef

  • Dec 2020 - Present

  • Food orders together • Responsible order cooking, food quality, food production line consistency• Responsible for the inventory food kitchen • Staff training based on the head chef and executive chef .• Creation and standardization new dishes together executive chef and head chef.• Use of computer, Excel- word, internal company system of orders, invoices, recipe cost creation. and kitchen inventory• Creation of weekly kitchen staff schedules • Food orders together • Responsible order cooking, food quality, food production line consistency• Responsible for the inventory food kitchen • Staff training based on the head chef and executive chef .• Creation and standardization new dishes together executive chef and head chef.• Use of computer, Excel- word, internal company system of orders, invoices, recipe cost creation. and kitchen inventory• Creation of weekly kitchen staff schedules



Four Seasons Hotels and Resorts

• Canada
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Jul 2019 - Dec 2020

  - Sourced local ingredients to use in cooking dishes appropriate for the season.- Every twice a month, conducted inventory count and ordered items to keep supplies sufficient.- Created new and improved menu listing with the head chef.- Inspected plated food to ensure quality, quantity and presentation were excellent.- Supervised kitchen team of 12 and assigned duties to staff for different food preparation stages.- Efficiently prepared signature dishes by readying ingredients beforehand.- Reduced cost of grocery purchases by 25% by sourcing foods such as vegetables from local farms.- Provided training to kitchen staff in all aspects of food handling, preparation and serving so they could efficiently work at all kitchen stations.- Collaborated with vendors to find cost-effective recipe ingredients.- Set employee schedules, assigned tasks.



Golden Palace

• Australia
• Restaurants
• 1 - 100 Employee

• Sous chef

  • Aug 2016 - May 2019

  - Research of high quality ingredients for the creation of menus.- Organization of kitchen working hours.- Organization of company events and dinners.-Monitor and control all aspects of cleanliness and sanitary regulations in the kitchen. - Research of high quality ingredients for the creation of menus.- Organization of kitchen working hours.- Organization of company events and dinners.-Monitor and control all aspects of cleanliness and sanitary regulations in the kitchen.



Magorabin

• Italy
• Restaurants
• 1 - 100 Employee

• Chef de partie

  • Jun 2015 - Aug 2016

  . I was busy with appetizers and bread making.. external events and catering.. you used the sous chef in ordering kitchen items.. collaboration with the chef for the creation of new food courses for the restaurant . I was busy with appetizers and bread making.. external events and catering.. you used the sous chef in ordering kitchen items.. collaboration with the chef for the creation of new food courses for the restaurant



Eataly

• United States
• Food and Beverage Services
• 700 & Above Employee

• Chef de partie

  • Feb 2014 - Jun 2015

  Ristorante il Marin michelin star Ristorante il Marin michelin star