Chef in Boise, Idaho
I am ever changing, evolving with continuing Education,real life experiences and testing. If I never attain the level I desire it will be a great journey filled with the opportunities to pass on what I have learned so that this set of skills may be taken to another level and passed on again. I hope some day to have been a positive influence in my field and to have been an unstoppable force in my industry. Menu and recipe development. Inventory, costing, labor and scheduling. I worked as the Executive Sous Chef andChef de Partie for events this year and was responsible for the guest experience at all levels. The Bar N Ranch has allowed me to create specials for our guest and the public, set prices and follow through the presentation process for entree, app and desert specials. Since some of the labor involved are students working summer jobs there is always plenty of training going on. I wont bore you with the job description or duties of a Sous Chef as I am a working line cook and thoroughly believe in no task is demeaning. I wash dishes, clean vent hoods and mop floors like everyone else but I expect them to work has diligently as I do and educate themselves as often as possible. I have loads of references upon request.