Sous Chef
Osmanli Restaurant 1453
Total years of experience :4 years, 1 Months
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Developed close relationships with suppliers to source best ingredients.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Prepared items for roasting, sautéing, frying and baking.
• Plated meals paying special attention to garnishes and overall presentation.
• Rotated stock to use items before expiration date.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Operated all kitchen equipment safely to prevent injuries.
Complied with portion and serving sizes as per restaurant standard
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Arranged for kitchen equipment maintenance and repair when needed.
• Placed orders to restock items before supplies ran out.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Hired, managed, and trained kitchen staff.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Cooked memorable dishes that brought new customers into establishment.
• Interacted with guests to obtain feedback on product quality and service levels.
Kulinary School