After working as a sous chef and Banquet chef for 10 years, I became the Executive Chef and Kitchen Manager. I am looking for a position that will enhance my culinary skills
Worked closely with the kitchen managers, supporting the needs of the restaurant and banquet facilities. Specialized in my saute skills. Developed flavorful and visually appealing dishes for Members of the Golf Course and public diners. Followed proper food handling methods and maintained correct temperature of all food products. Prepared banquet meals for 100-800 people.
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