I been in food services for forty two years. I start as a cook and went to supervisor to manager. i have a passion for food. I enjoy hearing people say they enjoyed there meal.
implemented a new product. making a four cycle menu.and prepareing a monthly budget. recongnized by peers and management for going above and beyond normal job function.
In at 430am start breakfast eggs, bacon, sausage, pancake, hot cereal, grits biscuits and gravy. Then making sure my morning staff have all item or stock and ready for 6am clients and staff. Start lunch with is 3. entrays .3 starchs, 3veggies, gravy and one today special. lunch is at 11am. Then i do my prep for the next day.out at 2pm
I start as a cook and in one year suprevisor cook that was cooking breakfast and lunch making sure all staff was on broad and ready for each meal. as manager i did the ordering,Inventory budget and making sure the kitchen is ready at all time for inspection.
making sure all veggies are cut and cook for main cook.veggies lettuce chop and any other thing the cook needed and cook if needed
making lasagne, pizza , pasta, sauce
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