Profile
Sous chef with eight years in hotel and à la carte kitchens, most recently running a 14-person brigade serving 250 covers a night. Strong on costing, menu development and training. Holds a culinary diploma and a food safety certificate.
Experience bullets
- Ran the pass for 250 covers a night across two restaurants in a city hotel.
- Rewrote the lunch menu and supplier list, bringing food cost from 38% to 31% of sales in four months.
- Kept a 100% score on three unannounced hygiene audits in a row.
- Trained six commis chefs, four of whom were promoted to chef de partie.
Skills
Menu costingStock controlHACCPBrigade managementPastry basicsSupplier negotiationFood safetyBanqueting
Numbers matter in kitchens too: covers, food cost percentage, audit scores and staff you trained all show the scale you work at.