Line Cook/ Chef with 2 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.
Received a spot on Dean's list.
Received Serv Safe certification.
Received NRAEF Food Protection Manager Certification.
Became most valuable cook under the Executive Chef.
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