Line Cook with 5 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.
Made Sous Chef after working 8 months at the Advocates Best 2012 Latin Restaurant in New Haven,CT
Hired as a specialty cook for a local coffee bar and deli in order to raise food sales. I was able to raise food sales $300 daily and actually lower food cost for the owners
One of six students picked from high school culinary class to work in the kitchen at an upscale retirement home and work the omelet station for Sunday brunches
Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Daily Prep of many in house made menu items and specials
Prepared healthy, enjoyable breakfasts and dinners for diners.
Provided courteous and informative customer service in an open kitchen setup.
Consistently produced exceptional menu items that regularly received praise and requests.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Followed proper food handling methods and maintained correct temperature of all food products.
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