I have Been working in the food industry since i was 16, I am now 40, and im looking to find a place with a solid brigade style kitchen. I am looking to move into or start fresh as Kitchen lead/managerial type roll. I have Experience running all aspects of a kitchen except for book keeping ( im a cook not an accountant.)
My most influential job was my 5 yeas at the Nordstrom bistro working under a classically french trained chef. Under him i learned Cost pricing, Inventory keeping, and Ordering. In other kitchens I was put in charge of small crews and was given scheduling duties. Multiple kitchens i ran a solo breakfast shift. and not always by choice. Management saw my skill and assigned it to me.
I've worked the ranks starting in dish all the way up to lead cook, even if i have never officially been given the title. I am just looking for my Break. I never got a degree, nor do I have my diploma. I am no scholar, but what i lack in education i make up for with real world hands on training and natural talent.