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BRYAN REDOBLE
You can expect a real Hawaiian vibe chef with a Hawaiian shirt and shorts for a casual private chef service.
1972 - 1973
Help prep for the head cook. Cut meats, poultry, vegetables. Set up for line service. Stock freezer and store room. Receive food and supplies. Produce and help cook, prepare institutional types of food in bulk as well as serving dishes. Clean and maintain kitchen to sanitary specifications.
1974 - 1976
Worked sauté and broiler positions, preparation and pantry when needed. Freshly made crepes were the highlight of the menu, which had 75 different selections for breakfast, lunch, dinner and a dessert menu. Foods included meats, poultry, seafood, etc. Responsibilities included making soups and sauces; cutting meats, fish starches and vegetables; preparing desserts as well as pantry items. Ordered and received food and supplies daily. Also made the work schedule and order line.
1976 - 1978
Restaurant served French and Continental cuisine. Complete preliminary steps for saucier, including soups, sauces, meats, poultry, appetizers, starches and fresh vegetables. Prepared fine foods with quality and consistency. Nightly specials were fresh catch, veal, venison, lamb and seafood. Maintain consistently high standards of production, quality, preparation and presentation.
BRYAN REDOBLE
Hawaiian
You can expect a real Hawaiian vibe chef with a Hawaiian shirt and shorts for a casual private chef service.
1972 - 1973
Help prep for the head cook. Cut meats, poultry, vegetables. Set up for line service. Stock freezer and store room. Receive food and supplies. Produce and help cook, prepare institutional types of food in bulk as well as serving dishes. Clean and maintain kitchen to sanitary specifications.
1974 - 1976
Worked sauté and broiler positions, preparation and pantry when needed. Freshly made crepes were the highlight of the menu, which had 75 different selections for breakfast, lunch, dinner and a dessert menu. Foods included meats, poultry, seafood, etc. Responsibilities included making soups and sauces; cutting meats, fish starches and vegetables; preparing desserts as well as pantry items. Ordered and received food and supplies daily. Also made the work schedule and order line.
1976 - 1978
Restaurant served French and Continental cuisine. Complete preliminary steps for saucier, including soups, sauces, meats, poultry, appetizers, starches and fresh vegetables. Prepared fine foods with quality and consistency. Nightly specials were fresh catch, veal, venison, lamb and seafood. Maintain consistently high standards of production, quality, preparation and presentation.
1 menu available
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1 menu available
View Menu
Be the first to review this chef!