To utilize my abilities and experience of managing a team to assist the Restaurant in meeting the financial targets and achieving superior food quality and service objectives while making a variety of dishes in a professional rewarding environment.
1991 The Waterfront Somers Point, NJ to Sous Chef 2003
Established a Whatever it Takes attitude through integrity by leading by example to assure the establishment was sending out the best quality food. Cued the orders from the dining room and relayed them to the stations in the kitchen. Put the finishing touches on entrees before it went to the dining room. 500+ per evening Command of the actual production and minute-by-minute supervision of the staff. Utilized many years of experience in all stations of the kitchen along with an exceptional charismatic ability to motivate and lead new staff, organized and coordinated activities. Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods. I was responsible for the daily operations and actively involved in the preparation of all cuisine. I made all soups and sauces, dressings and, everyday specials. I butchered all fish and meats. Have extensive knowledge in sauté and broiler positions Well skilled at cooking in high volume situations. Ability to create new menu items/specials Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, walk-in and prep area.