Line Cook with 25 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 16 employees during high volume dinner services for more than 300 dinners each night.
Apprenticeship at Water Street Cafe' under Chef Gerlinda.
Apprenticeship at Cafe' Patou under Chef Phillipe and Sous Chef Michael.
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