I have been a Line Cook with 10-15+ 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.
Phoenixville YMCA - 5 year award
QVC - Insider magazine - June 2010, July 2010 & January 2011
QVC - Chef of the months December 2013 to January 2014
Skills USA VICA - 2004 - placed 4th
Pantry - prepared cold items. Salads, sandwiches, and desserts.
Grill - Burgers, steaks, chicken, etc.
Fry - appetizers, side orders, etc.
Sauté - Main entrées, etc.
We started out with just lunch and dinner. Eventually opened up for breakfast and had ala cart service in the dining room.
I started with this company when they first opened and even went and worked next door in the restaurant called "the fenix bar". That menu was all tapas and was very short and sweet.
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