Culinary student seeking an opportunity to use my skills and build on them in a professional, real world environment.
Culinary workshop/seminar in Busan, South Korea September, 2013
Annual catering for the Beaux Arts Racing Fleet sailboat races/regatta.
Internship arranged through the Culinary Arts Program at Lake Washington Institute of Technology. Set up and performed initial prep work for food items such as soups, sandwiches and salads.
Effectively assisted in producing food for resident 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. Quickly and courteously resolved all guest problems and complaints. Set up and performed initial prep work. Displayed a positive and friendly attitude towards customers, residents, guests and fellow team members. Persistently strove for continual improvement and worked cooperatively as a team member.
In depth study of Restaurant and Facility Operations including courses in: Food Preparation, Supervision and Management, Baking, Front of the House, Costing and Menu Planning, International and Classic Cuisine, Food and Beverage Procurement, and Nutrition courses
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