Sous Chef Executive

Executive Sous Chef

Blue Point

February **** to Present

Handle catering for NBA & MLB teams including drop offs and set ups

Assisted executive chef in overseeing daily kitchen operations, ensuring efficient workflow and adherence to quality standards

Collaborated with culinary team to develop innovative menu items, incorporating seasonal ingredients and current food trends

Managed inventory of kitchen supplies and ingredients, optimizing stock levels and reducing waste

Trained and mentored junior chefs on proper cooking techniques, plating presentations, and food safety protocols

Led a team of 8 line cooks during high-volume dinner services, maintaining consistency in food preparation and presentation

Implemented new recipes for appetizers, entrees, and desserts that received positive feedback from customers

Maintained a clean and organized kitchen environment by enforcing sanitation guidelines and conducting regular inspections

Coordinated with suppliers to ensure timely delivery of fresh produce, meats, seafood, and other necessary ingredients

Collaborated with the front-of-house staff to ensure smooth communication between the kitchen and dining area

Managed multiple stations during busy meal periods, ensuring timely preparation of dishes while maintaining quality standards