A creative atmosphere with a daily changing menu.
Sous Chef (Employé actuel) – Richmond, BC – 30 septembre 2014
Being a Sous Chef at Dana Hospitality requires extensive knowledge of food and preparation methods; this is an extremely fast paced environment. It is my responsibility to prepare buffet style entrees, vegetables and starches, as well as baking scones, muffins and pastries for up to 300 people. We also cater both for the inside the building and out. I am able to be creative in my preparation of the food and I love the from scratch concept of our kitchen. I thoroughly enjoy working with the team through the busy lunches. The only way for everything to run smoothly is to communicate constantly and organize accordingly. This is a demanding job but the feeling of accomplishment is well worth it.
Creative control of food preperation.
Highly demanding work environment.