Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
Experienced in all aspects of restaurant work.
Successfully broiled during high volume dinner services for more than 500 diners each night for multiple restaurants.
Cooked for smaller upscale restaurant doing all jobs associated with kitchen work including dishwashing, food preparation, to head chef.
Cut meat and prepared poultry and fresh fish daily for lunch and evening business. Set up service areas for wait staff. Responsible for keeping salad bar full and clean.
Followed proper food handling methods and maintained correct temperature of all food products.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
All aspects of Sous Chef responsibilites
All aspects of management
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