Omar Tate

Sous Chef

Location 15h@2xBrooklyn, NY

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Work Experience
  • Sous Chef
    CassetteBrooklyn, NY, US
    Jan. 2016 to Present (2 years)

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    Role & Tasks:

    Managing a moderate sized kitchen crew effectively. Creating and maintaining standards to elevate the quality of service. Ordering/ Purchasing of product from several purveyors. Establishing new relationships with local farmers and producers. Helping to bring down and steady food cost of the restaurant. Maintaining cleanliness of the restaurant in accordance with DOH health standards.

  • Sous Chef
    Runner and Stone Restaurant and Bakery
    May. 2013 to Nov. 2015 (2 years and 6 months)

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    Role & Tasks:

    Managing a small team of cooks in day to day prep and proper execution of dishes to the executive chefs standards. Maintaining cleanliness in accordance with DOH guidelines. Collaborating with the executive chef on all menus including specials. Managing food and labor costs. Responsibly sourcing product within the New York City region. Assisting with hiring of cooks, stages, and trails.

  • Chef de Partie
    A VoceNew York, NY, US
    Aug. 2012 to May. 2013 (9 months)

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    Role & Tasks:

    A very high volume Michelin one star restaurant in midtown. Hired initially as a cook on hot apps and then moved to Entremette. Duties include managing hot apps station with one cook under my supervision, prep of station for lunch, brunch, and dinner. Maintaining pars, individual ordering for my station, cooking efficiently and maintaining quality at a Michelin starred level during all services.

  • Chef de Partie
    RussetPhiladelphia, PA, US
    Nov. 2011 to Aug. 2012 (9 months)

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    Role & Tasks:

    Responsible for working any station in the restaurant as dictated by the chef. Input into a menu that is heavily seasonal as far as us exclusively using organic, sustainable, and local products available for that particular day, including meats and fish. All of our dishes prepared, started and finished at the fire of an order. Preservation through means of fermentation, curing, aging, and canning is a vital part of the growth and sustainability of the restaurant which I have had a very large hand in learning about and procuring. Duties vary from day to day but include prep of any station (some days two stations), sauce making, butchery, working dinner service.


Advanced Knife Handling


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking


Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance



Purveyor/Local Farmer Relationships

Family Meal


Fish Cookery

Sauce Development

Fish butchery


Food / Beverage Pairing


Food Budgeting

Food Cost Optimization



Food Styling

Staff education / motivation


General knife handling

Ticket Management

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Bread making

Ice Cream/Sorbet

Wood Fire


Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Food Safety Knowledge


Microsoft Office

Spanish Intermediate
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