Scott Bartnikowski

Sous Chef

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Work Experience
  • Sous Chef

    The GageChicago, IL, US
    Apr. 2011 to Apr. 2013 (2 years)

    See Details

    Role & Tasks:

    Expedite food orders, private parties/dining , food ordering , staff management ect.

Education
  • CulinaryArts
    Grand Rapids Community CollegeGrand Rapids, MI, US
    Aug. 1995 to May. 1998

    See Details

    Associates Degree • GPA: 3.0

    Summary

    I was already in kitchens at this point . But this helped sharpen my skills. Getting taught by master chef from around the world. Also allowed me to travel to Italy on a culinary study tour.

    Awards
    Junior culinary olympics(two years) -Best of show cold food, Three gold medals , one silver, and two bronze .
Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

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

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Bread making

Pastry Plating

Pastry Production

Catering

Petit Fours/Mignardises

Chocolate Making

Cost Optimization

Food / Beverage Pairing

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Pastry Commissary

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs

Hospitality / Management Degree

Menu development

Conflict Resolution

OpenTable or other

Customer service

Event Management / Organization

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Staff Management of 75

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Profit And Loss

Purchasing / ordering

Customer Service

Food Safety Knowledge

Vendor Management

Merchandising

Purveyor/Local Farmer Relationships

Servesafe Certified

Languages
Spanish Basic
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