Sous Chef

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Work Experience
  • Sous Chef
    Bookmaker's Cocktail ClubBaltimore, MD, US
    Mar. 2016 to Present (2 years)

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    Role & Tasks:

    ● Second in command in the absence of the chef. I oversee the cooks and other kitchen staff by ensuring food is prepped correctly, executed and plated properly, making sure kitchen equipment is used correctly and maintaining an overall clean kitchen.
    ● Assist the chef with creating new menu items, inventory products for the kitchen, call in orders for delivery and scheduling for the staff.

  • Garde Manger
    The Elkridge Club
    Jun. 2014 to Feb. 2015 (8 months)

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    Role & Tasks:

    ● As The Elkridge Club's garde manger cook, it is my responsibility to prepare all cold food ordered by guests in a timely fashion. Following the club's mission statement, "Welcome Home. We'll Take Care of You", we pride ourselves on going above and beyond to exceed expectations and guest satisfaction.
    ● My responsibilities include but are not limited to completing all daily prep work and prepping for the following shift, operating at a carving station; breaking down a meat in front of the guests for visual appeal during larger events such as: gala’s, weddings etc. and light grill work when appropriate.

  • Catering Prep Cook
    B&O American BrasserieBaltimore, MD, US
    Sep. 2013 to Present (4 years)

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    Role & Tasks:

    ● To pair with the sophistication and history Hotel Monaco offers, it is my duty to create an exceptional dining experience for all guests during both lunch and dinner services and private dining events as well.


Advanced Knife Handling


Off-site Event Management

Cheese course


Ordering / Purchasing

Culinary Menu / Recipe Development

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Family Meal


Fish Cookery

Sauce Development



Servesafe Certified


Staff education / motivation

Ticket Management


Up to 200 covers a night


Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Menu development

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Tips Certified

Glassware Knowledge

Wine Knowledge

Classic Food / Wine Service

Hospitality / Management Degree

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff Management of 75

Staff education / motivation

Staffing / scheduling

Food Preparation Knowledge

TIPS Certified

Food Safety Knowledge

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