Quality-focused and efficient Cook with 10+ years of experience in high-pressure culinary environments. Adept at preparing and plating food in high energy, fast-paced kitchens. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise for progressing in the ever changing culinary field.
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Hard working, multifaceted team player, with the ability to take charge and assure all production needs are met. Proficient in using excellent communication, critical thinking and organizational skills to pursue and express my passion and knowledge of culinary skills and techniques.
Preparation of sauces, marinades, vegetables, ceviche, carpaccio. Used such techniques as smoking, brasing, confit and emulsion. Gained knowledge in sous vide, charcuterie and cheese.
Preparation of vegetables, sandwiches, soups, marinades, salads and Sunday brunch. Became proficient in large catering (200+) and plate up. Attention to detail always a priority.
Set up and performed initial prep work for food items such as soups, sauces and salads. Used techniques involved with pasta making, confit, poaching and sashimi. Also became proficient in pastry and ice cream making.
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