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sous chef

Pittsburgh, Pennsylvania, United States
December 10, 2018


Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

Come up with new dishes which appeal to the clients, whenever required

Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”

Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

Plan the food design in order to create a perfect match between the dish’s aspect and its taste

If interested, please email me directly at .

Thank you.