Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People
Professional Summary
Sous Chef with 8 years of experience in high-volume kitchens, specialising in seasonal menu development and food safety compliance. Recognised for maintaining 5-star food safety ratings while reducing food waste by 30%. Passionate about mentoring kitchen teams and elevating guest experiences through quality execution.
Skills
- Communication
- Leadership
- Customer Service
- Teamwork
- Rust
- Excel
- Marketing
- Menu Development
- Food Safety Compliance
- Inventory Management
Experience
Sous Chef — Wynnalmarjanisland
- Developed seasonal menus increasing covers by 25% while maintaining a 30% food cost.
- Mentored a team of 12 cooks, achieving a 95% pass rate on health inspections over 18 months.
- Implemented a waste reduction programme that cut kitchen waste by 40% and saved $12,000 annually.
- Coordinated banquets for up to 300 guests, ensuring timely service and high-quality presentation.
- Streamlined inventory processes, decreasing spoilage losses by 20% through better forecasting.
Sous Chef — Mint People