Trinity Commack

• Develop menus, control food costs, and oversee quality, sanitation, and safety processes.
• Create customized meal plans based on client's dietary restrictions and preferences.
• Deliver excellent food quality and maximize customer satisfaction by preparing meals according to customer requests.

Led team by example in preparing items accurately and according to high-quality standards.

• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Implemented quality control measures, ensuring consistency in dish presentation and taste.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared high-quality dishes according to standardized recipes and presentation guidelines.

• Handled and prepared fresh deli products for purchase
• Produced and decorated pastries for purchase
• Portioned, served, and produced food for patrons
• Maintained tidy and organized work area to comply with cleanliness standards.