Riad Saifi

Senior Sous Chef @Richmond Station

Toronto, ON, CA

Worked my way up in the restaurant to go from CDP to my current position. I touched almost every station and was responsible of the whole animal butchery and ordering for 8 months. My role now involves leading a team of 6-12 cooks on a daily basis and make sure the everything they produce is up to the high standards we go by. Im also expected to have regular menu input and recipe development, take care of some of the weekly orders at the restaurant and oversee animal ordering and inventory of the processed product. Leading offsite events along with the prep and execution is also something I take a part of at Richmond station