Candidate Information Name Available: Register for Free Title Sous Chef Restaurant Target Location US-CT-Bridgeport Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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Bridgeport, CT Street Address   PHONE NUMBER AVAILABLE  EMAIL AVAILABLEProfessional SummaryI have recently moved back to CT .I've been in the restaurant business since the age of 15, in one way or another. I'm easy to get along with, and do not have a big ego., work well with others, no matter what their position is. I believe i can be an asset to any business. The last restaurant has been sold. This as an opportunity to move back to CT SkillsStandards ComplianceScheduling Equipment RepairsCurrent in Culinary TrendsFood Preparing, Plating and PresentationInstruction and DelegationKitchen SanitizationMenu PlanningProper Storage ProceduresWork HistoryChef, 04/2003 to 11/2022Dockside Bar&Grille  Sag Harbor, NYIn charge of ordering food, Preparing weekly specials, soups and sauces. Working the line when necessary. Delegating daily task for kitchen personnel. Ordering Linen weekly Handled and stored food to eliminate illness and prevent cross-contamination. Monitored line processes to maintain consistency in quality, quantity and presentation. Sous Chef, 03/1998 to 01/2003PorterHouse  Norwalk, CTPrepared soups and sauces. Worked on char grill using high end meats Acted as head chef when required to maintain continuity of service and quality. Chef, 03/1987 to 02/1995Breakaway RestaurantIn charge of ordering, scheduling, planning and preparing daily specials. Making soups and sauces. Preparing fish,poultry,and meatsMaintained well-organized mise en place to keep work consistent. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.Chef, 03/1983 to 01/1987Chez Pierre  Westport, CTPlanning and preparing daily specials. Making soups and sauces. Generated employee schedules, work assignments and determined appropriate compensation rates.Maintained well-organized mise en place to keep work consistent. Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.EducationHigh School Diploma: 06/1982Roger Ludlowe HS - Fairfield, CT