Line Cook with over 10 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.
Successfully managed a kitchen staff of 20+ employees during high volume dinner services for more than 500 diners each night.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.Followed proper food handling methods and maintained correct temperature of all food products.Established and maintained open, collaborative relationships with the kitchen team.
Classes in Restaurant and Facility OperationsCourses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
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