Expert in final plate preparation with authentic presentation. Built and fostered a team environment Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Continually supervised the training and cross training of all pastry staff for all phases of preparation. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Set up and performed initial prep work for food items such as soups, sauces and salads.
Reduced food costs by 20 percent by expertly estimating purchasing needs and buying through approved suppliers. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Expertly estimated. staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws. Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving. Enforced appropriate. Work-flow and quality controls for food quality and temperature.
Experience cooking for elderly people with special diets. People who can't really swallow mechanically. Prepare food for people who can't chew. Prepare them puree. Work really closely with a nurse to make meals for residents. Prep cook, controls a kitchen for staff of 6 people.
Grill experience. Open the line and close the line. Grill sauté and fryer skills.
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School Attended
Job Titles Held:
- Morning lead
- Kitchen Manager
- Kitchen Lead Cook
- Prep Cook
Degrees
- Associate of Arts
- Le Cordon Bleu Pasadena Coursework includes Corporate and International Finance Coursework includes Wealth Management Classes in Restaurant and Facility Operations Courses in: Food Preparation, Kitchen Management, Patisserie and Confectionery, International Cuisine
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