Head chef, sous-chef and line cook with 20 plus years experience in fine dining, casual dining and catering.
Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens. 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.
Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.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.Followed proper food handling methods and maintained correct temperature of all food products.Enforced appropriate work-flow and quality controls for food quality and temperature.Set up and performed initial prep work for food items such as soups, sauces and salads.Displayed a positive and friendly attitude towards customers and fellow team members.Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Reduced food costs by [
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