Lloyd Bautista

Junior Sous Chef

I manage teams of line cooks, prep cooks, and oversee kitchen operations.

Career Roadmap

My work combines:

My work combines:

Food

Design

Being Creative

Day to Day

On a typical day of work, I start the day by making sure that all kitchen operations are in working order. This includes equipment check and maintenance, and quality control of deliveries and products. When customers arrive, I oversee the line and prep cooks, food quality, and that food is served on time. Once service is done, I check that all equipment is turned off and cleaned. When I get home, I go through paperwork such as emails and upcoming emails.

Advice for Getting Started

Here's the first step for everyone

Starting early helps. Gain experience through working in kitchens. Have patience in advancing through kitchen positions. Choose to make food you are interested in making. Look up favorite restaurants and try to apply. Look for level-entry jobs and gain experience. Know your values. You can grow regardless of bad experience as long as you are willing to learn. There is always another company and kitchen to work for in this industry.

Recommended Education

My career is related to what I studied. I'd recommend the path I took:

Certification/License
Certificate

The Noise I Shed

Challenges I Overcame