Expertly trained in classic French cuisine at Pennsylvania Culinary Institute. (Le Cordon Bleu of Pittsburgh) Specializes in preparing menus that attract and retain customers. Looking for challenging role in culinary management. Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens. Experienced Line Cook with exceptional knowledge of a wide variety of kitchen equipment and cooking techniques in a fast-paced environment. Contemporary sauce work. High volume production capability. ServSafe certified. Well-tuned palette Focused and disciplined. Focus on portion and cost control Back of house operations understanding. Inventory management familiarity Ability to handle fast-paced environment. Reliable, punctual and committed to customer. Menu development. Sensitive to cultural diversity Nutrition Certified. ServSAFE certified. Food/Bev. Costing classes. Menu Planning experience. Graduated top of class. Never missed day of schooling. Work well with others under high pressure. Always furthering education as much as possible.
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