At this point in my life I am looking for a professional establishment to continue with my culinary career. I wish to further my education in the food and beverage industry while doing so.
I was a dishwasher here several times usual on big weekends when the restaurant was extremely busy.
I worked at Wallys for a few years until the restaurant closed. This was basically the beginning of my culinary experience. I started out as a dishwasher and slowly began to advance in the restaurant. After a few months they started teaching me the prep work involved in the restaurant. After I had had picked up most of what was involved the owner started to pull me up on the line and I became “the salad guy”. After a few more months the owner's son began teaching me the grill side of the line. I started to learn temps and how to do most of the work involved on the grill side. By the time the restaurant closed I was just about ready to run the grill without the help of anyone else, but unfortunly the restaurant closed before I was gave the opportunity to prove myself on the line.
I had worked here as a prep/dishwasher for a few weeks until it became too much in between 2 jobs and school
Christies was a seasonal job that I worked summers from 2010 until 2013. Here I started off as a prep/dishwasher and very quickly moved up until I became the sous chef. Here is where I gained the majority of my experience. I was taught how to do food prep, inventory, food cost analysis general kitchen maintenance as well as expediting all meals that came off the line.
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