sous chef
MONAI KITCHEN
Total years of experience :10 years, 3 Months
Collaborate with head chef to create new menu items and special Maneged kitchen staff, including training and scheduling Ensured compliance with health and safety regulations Order supplied and managed inventory Oversaw food preparation and ensured consistent quality
Prepared and cook a veriety of dishes, including meats, seafood, and vegetables Assisted head chef in creating new menu items Managed a team of cooks and ensure consistent quality of food Maintenance kitchen cleanliness and organization Preparing purchase order and report to chef and managed inventory Preparing the level prep sheet and ordering and provide to sous chef for approval Trine and coach the staff about food safety and health and hygiene Conducting line check and equipments walkthrough on daily and weekly basis and sending maintenance and repair request to facilities management and following up if needed Preparing the high risk items and complicated dishes ( allergent / chef prep) Preparing and implementing daily weekly deep cleaning
Prepared and cooked various dishes including appetizer, soups, and entrees Assistant senior chef in preparing ingredients and plating dishes Maintenaned kitchen cleanliness and organization
Managed inventory and maintained cleanliness and organization of the kitchen Learned and developed new culinary skills and techniques Assisted in preparation of ingredients and mise en place for menu items
Assisted customers with menu selection and provided Recommendations on food and beverage pairing Managed multiple tables and ensured timely delivery of orders Collaborated with kitchen and bar staff to ensure accuracy of orders and timely service Maintained cleanliness and organization of dining area and restocked supplies as necessary Processed payment transactions and handled Cash and credit card transaction
Researching a culinary topic: Students can conduct research on a specific culinary topic of interest, such as the history of a particular dish or the science behind a cooking technique, and present their findings in a paper or presentation. Creating a menu: Students may be tasked with designing and creating a menu for a restaurant or catering event, which requires a deep understanding of food pairing, cost management, and customer preferences.