Experienced Cook with six years of knowledge in high-pressure culinary environments. Skilled in preparing and executing menus and 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.
First hired as a Line Cook as well as Saute and worked up to Sous Chef. My daily duties inlcude opening and closing of the restaurant; daily prep and output of dishes, cooking on the line, plating and expediting to Front of House. As well as control of food cost and BOH inventory, supervision and scheduling of all BOH staff, menu changes and development.
High Volume bar food.
Open and closed the restaurant. Took care of inventory and ordering food. Prepared food daily for service.
Waited tables in a high volume restaurant.
Worked fryer and grill and did prep for service.
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