Night Sous Chef
Yash Singh
JOEY Restaurants Group
Toronto,ON
14
years of professional experience
Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.
Work History
Night Sous Chef
3 Years 1 Month- Oversaw daily operations and collaborated with sous chefs and shift leaders to maintain food and labor cost standards.
- Managed budget to align with projected sales targets, achieving under spending on labor and food costs.
- Assisted the head chef with daily managing the kitchen and overseeing 15- 20 staff per shift.
- Taking an active role in creating a culture of people development while working closely with upcoming leaders to help guide them succeed into the desired roles. Weekly scheduled development chats.
- Conducted recruitment and participated in interview process for BOH candidates, completing 2 interviews weekly to build a skilled team.
- Make sure the kitchen operates under all health and safety regulations set by the health department.
Purchasing manager
6 Months- Purchased and managed kitchenware, controllable items, and repair & maintenance budgets, collaborating with Bar Manager to align with allocated budget.
- Ordered and managed food costs, consistently coming in under budget for the period.
- Developed and implemented systems for tracking and managing budgets effectively.
- Managed labor resources effectively and schedule management according to the projections
Sous Chef
1 Year 1 Month- Collaborated with head chef on seasonal menus and created daily chef's specials that enhanced customer offerings.
- Prepared various recipes including stocks and sauces. Butchered different cuts of meats needed on the day to day operational bases.
- Streamlined service by effectively communicating with F.O.H. staff to address problems and concerns promptly.
- Managed day-to-day operations for the back of house.
- Scheduled weekly shifts and conducted inventory checks.
- Developed comprehensive safety guidelines for kitchen operations. and procedures to be followed by all staff members.
Sous Chef (Jr)
8 Months- Coached and mentored junior chefs, fostering skill development.
- Coordinated with FOH and BOH staff to ensure seamless service flow.
- Delegated tasks to staff, improving overall team efficiency.
- Conducted weekly inventories and scheduled prep kitchen activities.
Sous Chef (Sr)
5 Months- Collaborated with Executive Chef to develop seasonal menus that enhanced dining experience.
- Controlled food and labor costs, contributing to increased food profits for the club.
- Implemented health and safety procedures in the kitchen, creating checklists and guidelines for staff compliance.
- Hired and trained the staff to maintain establishment standards.
- Ensured timely procurement of necessary supplies for operations.
Sous Chef (Sr)
1 Year 9 Months- Managed labor control, scheduling, inventory, and staff development training to optimize kitchen performance.
- Supervised food preparation and presentation, ensuring adherence to quality and restaurant standards.
- Established daily priorities, assigned production and preparation tasks for kitchen staff and chefs to ensure smooth operations.
Sous Chef
1 Year 2 Months- Oversaw restaurant operations in absence of head chef, monitored staff to ensure timely production while maintaining quality standards, conducted hourly line checks, and enforced health and safety procedures in kitchen.
- Scheduled kitchen staff, hired and trained new team members, and managed overall staff performance.
- Managed inventory and coordinated supply orders to maintain adequate stock levels.
Owner/ Head Chef
2 Years 10 Months- Developed a new menu every season using mostly freshly sourced produce.
- Hired and developed staff, managed accounts and inventory, and implemented marketing strategies to promote products and seasonal menu features.
- Sourced supplies and built strong relationships with suppliers to ensure quality and reliability.
Education
Culinary Management Degree - Culinary Arts Management
Ontario Secondary School Diploma
Skills
Menu development
Budget management
Inventory management
Quality control
Staff development
Problem solving
Effective communication
Timeline
Night Sous Chef
JOEY Restaurants Group
10.2023 - CurrentRead More
Purchasing manager
JOEY Restaurants Group
04.2023 - 10.2023Read More
Sous Chef
12Tables Fine dining
01.2022 - 02.2023Read More
Sous Chef (Jr)
CN Tower- Toronto (Contract)
08.2019 - 04.2020Read More
Sous Chef (Sr)
T.C.S.C.C. - Toronto Cricket Club (Contract)
01.2019 - 06.2019Read More
Sous Chef (Sr)
Mill Street- Toronto
03.2017 - 12.2018Read More
Sous Chef
3 Arts Cafe - Restoration Hardware
01.2016 - 03.2017Read More
Owner/ Head Chef
Rooster's Chicken and Ribs- Ajax
02.2013 - 12.2015Read More
Centennial College Progress Campus
Culinary Management Degree from Culinary Arts Management
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Blessed Pope John Paul II
Ontario Secondary School Diploma
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