Koty Do

A highly precision driven sous chef with over 19 years of experience working in high volume, professional culinary environments. Dynamic and adept at kitchen management operations and food quality control while maintaining and controlling food costs. High skill sets with a proven track record in menu development with deep knowledge around inventory management.

Works in strict compliance with health and safety regulations and company policies without failure. A determined and fair skilled leader committed to creating a collaborative, high energy kitchen environment while maintaining quality, precision and consistency.

Sous Chef - Molino Lounge

(2018-11)

• Run daily kitchen operations during peak hours
• Manage food inventory, reduce waste and order weekly stock
• Train junior line cooks on prep methods and plate presentation
• Ensure full compliance with food safety and hygiene laws
• Assist the head chef in running day to day kitchen operations, managing a large brigade of line cooks and kitchen porters
• Take full charge of the kitchen during the head chef's absence, ensuring consistent quality and smooth service handoffs
• Monitor stock rotation and wastage

Junior Sous - Molino Lounge

(2018-11)

• Supervised station cooks and stepped up to lead the kitchen in the absence of a sous chef
• Created seasonal specials with the head chef to boost sales
• Monitored food quality, portion sizes and cooking times
• Maintained a clean, safe and organised walk in fridges and preparation area
• Authorised to prepare a high volume of allergen dishes

Chef de Partie - Molino Lounge

(2018-11)

• Prepared high-quality ingredients with speed and care
• Prepared fresh ingredients daily while keeping waste to a very low level
• Supervised commis chefs and assisted them with their daily duties
• Helped commis chefs to improve their knife skills and cooking skills
• Managed daily section operations
• Assisted in monitoring stock levels and placing orders with local suppliers
• Ensured strict adherence to food safety and hygiene regulations

Chef de Partie - The White Hart Inn at Lydgate

(2008-05 - 2018-10)

• Managed daily section operations
• Trained and mentored junior kitchen staff and line cooks
• Monitored stock levels and placed orders with local suppliers
• Ensured strict adherence to food safety and hygiene regulations
• Designed and tested seasonal menu items to boost sales

Commis Chef - The White Hart Inn at Lydgate

(2008-05 - 2018-10)

Specialising in: Function chef (4 years), Larder (1 year), Patisserie (5 years)

• Prepared fresh ingredients, hot and cold preparation
• Large scale function work including wedding catering
• Clean and safe workstations while following strict health guidelines
• Supported senior chefs with inventory counts and weekly preparation lists
• Learned advanced kitchen skills while working all main kitchen stations

GCSE - St Thomas Aquinas Chorlton (2003 - 2008)