Chef Alejandro Sosa

I have worked and created dishes for New American, Japanese, Italian, French, and Central American cuisines. I am able to create interesting fusion in both technique and ingredients to give the diner a great experience.

Experience

August 2019- Now

The Royce Wood-Fired Steakhouse, Pasadena- Sous Chef

● Employee scheduling, growth, and discipline

● Development of menus, ingredients, and chefs table specialty menus, weekly/daily specials

for VIP or gifts for valued customers

● Worked with culinary department to maintain/lower food costs, labor costs, and looking for

better produce purveyors.

September2017- November 2018

Alexander's Steakhouse, Pasadena- Sous Chef

● Oversaw and executed fine dining style service.

● Daily quality control of all stations for flavor consistency, product condition, counts, and

ability for station to be fully prepared for service.

● Developed seasonal menu for our private chef's table and a la carte menu rotations.

February 2016- August 2017

Union, Pasadena - Pasta Chef

● Preparation and execution of 12-15 different pastas specifically northern Italian style

dishes

● Keep accurate counts of mise en place and pasta counts

● Led daily meeting for our team for areas of improvement and acknowledgement of success

June 2016- June 2016

Otium, Downtown Los Angeles- lead line cook(dinner)

● Worked with Sous Chefs to execute dinner service

● Followed recipes and technique guidelines, working with a sense of urgency without

faltering quality of the product.

● Learned how to write menus during team nightly recaps with Chef Tim.

● Was mentored by Chef Tim, John, and Scott whom all worked at the French laundry with

Chef Thomas Keller