Senior Sous Chef
Yuba Robata and Sushi Bar -Gourmania International
Total years of experience :27 years, 5 Months
As a Senior Sous Chef, responsible for the day to day operation of the restaurant.Starts from the hygine till the closing of the restaurant operation. Ensuring that we are serving the highest standard of food to our guest.Its about passion, Experienced and respect.@yuba_kuwait
•Preparing, cooking and presenting dishes within my specialty •Managing and training any commis working with us •Helping the sous chef and head chef to develop new dishes and menus •Ensuring our team have high standards of food hygiene and follow the rules of health and safety •Monitoring portion and waste control to maintain profit margin.
•Often involved in staffing of the kitchen, developing menu offerings, forecasting supply needs and estimating costs.
•Make sure the restaurant meets all regulations, including sanitary and safety guidelines.
•Responsible for creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.
•Responsible for continued efficiency of the kitchen and production of consistent, quality food.
Often involved in staffing of the kitchen, developing menu offerings, forecasting supply needs and estimating costs.
•Make sure the restaurant meets all regulations, including sanitary and safety guidelines.
•Responsible for creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.
•Responsible for continued efficiency of the kitchen and production of consistent, quality food.
•Responsible for planning menus, creating recipes and preparing meals.
•Balancing a restaurant's books and doing public relations.
•Filling orders
•developing menu offerings, forecasting supply needs and estimating costs.
•Make sure the restaurant meets all regulations, including sanitary and safety guidelines.
•Responsible for creation of recipes and the preparation of advanced items, while assigning less complicated tasks to sous chefs and cooks.
•Responsible for continued efficiency of the kitchen and production of consistent, quality food.
•Responsible for planning menus, creating recipes and preparing meals.
•Balancing a restaurant's books and doing public relations.
•Filling orders
Assign as Prep and support in Japanese Cuisine Station.
Doing All Kinds of preparation that will be assign by the Sous chef,
Trained And supervised By the Japanese executive Chef.I been Recommended for and employer to work Kuwait after i was trained well in Japanese cuisine and will be working as a commi 1.
Prepare all garnishes to accompany the main meal and sweet courses.
•Prepare the sweet courses.
•Maintain standards of food and kitchen hygiene
•Maintain standards in food preparation.
•Relieve in the Deputy Head Chef, Kitchen Assistant and Kitchen Porters absence.
Prepare baked goods for sale.
• Responsible for ordering materials and supplies and overseeing subordinates as well.
• Prepares specialty items such as breads, cakes, pastries and additional baked goods for the public to purchase and consume.
•Responsible for preparation, baking and wrapping of the items so that they are ready to go out the door.
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