I have extensive knowledge of both front of the house and back of the house operations of a restaurant. My goal as a cook is to create dishes to a very high standard and do it as quickly as possible so that everyone benefits, especially the customer. I basically go by the motto, "If I wouldn't eat it, I won't send it out." I am also very clean, always keeping my work station tidy and disinfected.
Successfully cooked 50+ fillet mignons to temperature all at once for a large party without receiving a single re-fire.
I handle grill, fry, pantry duties and expedite when need be. I also do inventory and cater large parties. I am 1 of 2 people in the company who can handle the grill at peak hours because we can get slammed with over 200 people within 30 minutes ordering at once.
I did mostly saute and grill. Shrimp scampe to fillet mignon and salmon. Very high quality food. I helped open this restaurant from day one. After 2 years I was 1 of 5 people left from the opening and this was a big place. Unfortunately, they closed their doors 2 years ago.
My duties included flattop grill, fry, pantry, prep, inventory, truck orders, and dishes. Hooters was challenging and had a very good atmosphere to work in. I learned alot here about timing food to come out at the same time and being clean all the time (since customers can look at you cook). It was a very good experience.
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