Sashah Ruge

Chef Manager

Since 2017, Sashah Ruge has been working in Saigon Sisters situated 226, 226. This expert is a well-qualified Chef Manager with over four years of work experience. According to Sashah's CV and work profile, the professional has worked at more than three companies with numerous backgrounds and got different skills. Sashah Ruge can be found in Sollitt, Illinois – where this person currently lives. You can search for this expert's e-mail and phone. We can also provide you with exhaustive contact information upon request.
Name variants:
Sashah Ruge
Last updated Jun 17, 2024

Contact Information

Last Update
Jun 22, 2022
Location
Sollitt, IL
Company

Workplace

Saigon Sisters
Chef Manager

Chicago, IL

Industry

Restaurants, Eating Place

Work History

Chef Manager

567 west Lake St, Chicago, IL 60661
from Aug 2017

Foodservice Manager

9501 west Devon Ave, Rosemont, IL 60018
Apr 2016 — Jul 2017

Executive Chef

May 2010 — Dec 2013

Occupations

Cook
Chef
Executive
Manager
Food Preparer
Food Preparation Worker
Operations Manager

Skills

Banquets
Restaurant Management
Cuisine
Recipes
Cooking
Food Safety
Haccp
Food Preparation
Event Management
Cost Control
Menu Costing
Customer Satisfaction
Event Planning
Gourmet
Food Quality
Menu Development
Fine Dining
Pre Opening
Catering
Hiring
Chef
Menu Engineering
Food Service

FAQs about Sashah Ruge

What's the main profession of Sashah Ruge?

Sashah Ruge is a Chef Manager.

What are the main profession of This expert?

These person's professions are Cook and Chef

Where is Sashah Ruge currently located?

Sashah Ruge is currently located in Sollitt, Illinois.

How many companies did Sashah Ruge work at?

Sashah Ruge worked at three jobs.

What is professional industry that Sashah Ruge worked in?

This professional works in Restaurants industry.

Are there any special skills, that Sashah Ruge has?

This person has skills in the following areas: Banquets, Restaurant Management, Cuisine, Recipes, Cooking, Food Safety, Haccp, Food Preparation, Event Management, Cost Control, and Menu Costing.
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