Sarah Hernandez-Bravo

Sous Chef

Location 15h@2xSt. Charles, IL

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Work Experience
  • Sous Chef

    Sodexo, Inc.Aurora, IL, US
    Aug. 2015 to Present (1 year and 4 months)

    See Details

    Role & Tasks:

    Key responsibilities for my position are as followed but not limited too: menu and preparation and execution, catering menu planning and execution, on-site catering, dining hall responsibilities such as cleanliness, food quality, presentation, employee supervision, and being conscientious of the dynamics of the cafe. Other duties include mentoring workers, hands on training, holding staff accountable, and follow through on accountabilities. Culinary tasks include meat fabrications, soups, sauces, desserts, and FIFO of products. Works in progress include learning and an understanding Sodexo ordering procedures, inventory procedures, and managerial duties.

  • Sous Chef

    Sodexo, Inc.Aurora, IL, US
    Aug. 2015 to Present (1 year and 4 months)

    See Details

    Role & Tasks:

    Key responsibilities for my position are as followed but not limited too: menu and preparation and execution, catering menu planning and execution, on-site catering, dining hall responsibilities such as cleanliness, food quality, presentation, employee supervision, and being conscientious of the dynamics of the cafe. Other duties include mentoring workers, hands on training, holding staff accountable, and follow through on accountabilities. Culinary tasks include meat fabrications, soups, sauces, desserts, and FIFO of products. Works in progress include learning and an understanding Sodexo ordering procedures, inventory procedures, and managerial duties.

  • Chef manager

    Deli TimeSchaumburg, IL, US
    Oct. 2014 to Aug. 2015 (10 months)

    See Details

    Role & Tasks:

    Key responsibilities for position are as follows: trained new staff, BEO execution, café execution, P&L’s, inventory, trained new programs and menu execution

  • chef manager

    Eurest Dining ServicesCharlotte, NC, US
    Apr. 2009 to Sep. 2014 (5 years and 5 months)

    See Details

    Role & Tasks:

    Key responsibilities for my position are as follows: trained staff on Eurest Safety and Sanitation standards as well as station standards. As well as, EcoSure Audits, P&L’s, inventory, Client Meetings, and BEO’s. Other key responsibilities for this position was all ordering of products, catering products and specialty products for the café and outtakes station. Managed the Coffee Shop and monies for location along with the GM. Developed new Outtake ideas and developed all menus for each station to include daily specials and combos.

Education
Skills

Advanced Knife Handling

Off-site Event Management

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Dressings

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

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