Quickly and courteously resolved all guest problems and complaints.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues. Provided courteous and informative customer service in an open kitchen format.
Equipment operation: broiler, salamander, deep-fryer, steamer, 6 and 2 top ranges, combination oven, hot unit, convection oven, cold unit, slicer, coffee maker, ice machine, tea brewer, bench mixer, 5 quart mixer, food processor, griddle, commercial dish machine, three compartment sink, expeditor, induction burner Production stations: entrée (poultry, beef, veal, pork, lamb, seafood), soups, sauces, breads, desserts, short order, salads, salad dressings, beverages, vegetables, starches Food steward: receiving, inventory control, storing (dry goods, refrigeration, freezing), stock rotation Kitchen safety: chemical cleaning agents, caustics, detergents, and MSDS information; fire safety Management: leadership, communication skills, problem solving Catering/Special events: planning, arranging, set-ups, tear down logistics, flatware, dishware, service ware Service stations: server, busser, cashier
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