Line Cook with four years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Prepared for each shift by placing a clean cutting board and utensil bath at workstation. Set up and performed initial prep work for food items such as soups, sauces and salads. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas. Followed proper food handling methods and maintained correct temperature of all food products.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Courses in: Food Preparation, Kitchen Management, International CuisineNutrition courses
Top 20% of class
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