Line Cook with 10years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Successfully managed a kitchen staff of 8+ employees during high volume dinner services for more than 150 diners each night.
Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Followed proper food handling methods and maintained correct temperature of all food products.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Set up and performed initial prep work for food items such as soups, sauces and salads.
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