Sous Chef
ritzcarlton
Total years of experience :19 years, 10 Months
Supervising food preparation, food quality, quantity, food cost, inventories, portion control, menu planning, recipes and testing of samples
Ability to work under pressure
Maintains cooking standards to maintain a high quality of food and service
Possesses strong culinary skills in both hot and cold preparations
Ensures the quality preparation of all menu items
Understand the fundamentals of food and labor cost controls. Ensure the proper handling / storage of all food items in accordance with hotel standards and sanitation/health regulations