Zocalo Cocina Mexicana
March 2013 — Present
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Sous Chef at Zocalo Cocina Mexicana
Responsible for daily operations including but not limited to daily line checks for quality consistency ,correct food and preparation daily ordering
Responsible for ordering , inventory , scheduling menu planning , cost control Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.RMS (restaurant management systems )and client billing along with all duties required by chef
Cook and directly supervise the cooking of items that require skillful preparation.
· Evaluate food products to ensure that quality standards are consistently attained.
· Perform miscellaneous job-related Hire, train and supervise the work and food production staff.
· Plan menus for my service location considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
· Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
· Schedule and coordinate the work of cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
· Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
· Establish controls to minimize food and supply waste and theft.
· Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
· Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
I was resopsiblie for coming up with weekly menu . Along with mataining a food cost below 35% . in the event the Chef was not available i would do inventory and any ordering need for that week