Where to begin.. I've worked high volume to fine dinning. still have not found the right home. Along my way have gained strong sauté an grilling skills, also management skills.
Successfully managed a kitchen staff of 8+ employees during high volume dinner services for more than 500 diners each night.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.Prepared healthy, enjoyable breakfasts and dinners for diners.
Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Reduced food costs by [number] percent by expertly estimating purchasing needs and buying through approved suppliers.Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Classes in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International CuisineBasic Vocational Certificate: Prep Cook
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