Indefatigable Junior Sous Chef who excels at leading team to produce the highest quality, flavourful dishes in creative, appealling presentations. Outstanding culinary techniques, inventory management, recipe development and health and safety adherence. Specialise in working with sous chef to manage a brigade of chefs and kitchen workers in a fast-paced, high-volume environment.
Management, coaching expertise
Appliance operation and maintenance
High-end culinary and presentation skills
Advanced knife skills, butchering techniques
Food handler certified, USPH and HAACP knowledge
Proficient at all kitchen stations
April 2009 to Present Sublime Cruise Line Â— London, UK Junior Sous Chef
Led team of 17 crew members to create and present the highest quality menu items.
Coordinated schedules, assigned tasks and supervised staff.
Managed inventory for large, 24-hour at-sea kitchen.
Collabourated with sous chef to manage entire high-volume kitchen team.
Trained 40 crew members, provided continuous coaching on recipe instructions, presentation, sanitation, food safety and cost control.
Reviewed every dish that left designated kitchen section for daily lunch and two dinner seatings daily.
April 2007 to April 2009 Coastal Winds Resort Â— London, UK Junior Sous Chef
Managed a team of 10 to execute all menu items, overseeing the quality of work, proper portioning and high-level presentation.
Trained, coached and mentored more than 35 team members over two years, promoting professional development, safe food handlling, efficient communication and supply management.
Designed menus for 60-plus banquets and special events.
2006 Culinary Arts Institute, London, England Associate of Arts, Baking and Pastry Arts