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Karin Vandermerwe

Karin Vandermerwe

Sous chef

Cb&potts restaurant and brewery

Fortcollins, CO

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Cb&potts restaurant and brewery

Sous chef

Started out as a prep cook working about 30 hours a week and worked my way up to a sous position working 55 hours a week. I do anything that needs to be done ,from dishes to prep to expo to working a station as well as covering shifts. I am very familiar with doing vendor orders from several vendors twice a week. My daily tasks include but are not limited to, daily opening paperwork(nightly inventory ,labor ordering ect )keeping an eye on labor,setting up kitchen for the day ,getting all cooks situated for the day and anything they might need as well as setting up and running a station myself.

Career medium 06
Career
Career medium 06

Beauregards Grill and Tavern

Cook

Prepping anything needed not only for the sizable menu,but daily specials as we'll. Putting away orders and doing dishes in the morning hours since there was no dish washer during the day.

Career

Candlelight dinner playhouse

Sous chef

Preparing anything ended to feed upwards of a few hundred people in a single dinner service.

Colorado mountain college

Culinary arts, Associate in applied science

Incomplete

Rocky Mountain high school

General education