Covington, Louisiana, United States
My job as the sous chef is to make the schedule every week and put them into paylocity. I make the weekly specials which consist of two or three entree specials, a soup and a desert special. My specials consisted of spanish, italian, creole, and asian dishes. I made all daily specials from scratch entrees, soup, and deserts. (NO ALREADY Made stuff) My job was to do inventory every month and order 2 times a week. I ordered for the FOH, the BOH,and concessions. We had pizza parties and events every week that I was also in charge of. I came up with new deep cleaning and weekly cleaning sheets for the kitchen.
My job so far as a sous chef at bohemian biergarten is to do my own prep list and also some extra prep. I am also in charge of the events that come through the restaurant. The night shift is the shift I control from the front to the back of the house. My job title also makes me in charge of the expo and making sure that food goes out at the right temp and also has everything it needs to fulfill the ticket. Chef and I also go over the inventory ; the revenue to make sure we are still on budget. Also, I have to make the bread count for the next morning. My team loves me because I make sure they have everything they need to start and finish strong.
The job title consisted of me making the schedule every week for more than 10 employees. Also I made the prep list for all stations such as fry, grill, salads, and deserts. When I come in most mornings the first thing I do is go over what we have and don’t have for inventory. The ordering of the inventory is also my job which means I'm in charge of all products that come in and out of the resturant. My job also includes making sure all orders go out correct and look awesome as they reach the customer.
When I wasn't doing my chef duties I would help the line knock out some of their prep list. I'm the type of person who doesn't like to just sit around so I would take 3-5 things off each of their lists and finish them. I also did some prep on new dishes and some old dishes we brought back to the menu.
As the pasta maker I make fresh pasta everyday. I make pasta for my restaurant, our sister restaurant and also for them to sell to outside vendors. Also I had to bag the pasta for all 3 places everyday. We have 8 different types of pasta I make on a daily basis and I love it.
As the event chef I have to make sure that we have everything we need for the week to make our events run smoothly. I also have to check the beos to make sure the count and time that food should be out. Me and my team work hard to make sure that the food tastes and looks pretty when it’s presented to our client. Also I have to do tasting where I make so,e of my best food to make sure that they book with us. I make sure my team is ok and that we are on the same page to be successful.
My job is to make sure that the restaurant has every sauce that they need for the day. My other jobs consist of butchering meat, preparing sides, butcher and deboning fish, and veg prep. Also I am the last person to taste and try everything before it goes to the front for use.