ADRIAN MCCOBBIE

· • Initially prepared lunch and dinner for the independent living bistro, following recipes and ensuring consistency

· • Promoted to Cook for Willow Brooke and Oak Briar Terrace communities, serving residents in an assisted living environment

· • Prepare high-quality meals daily, ensuring all dishes are cooked to the correct temperature and seasoned perfectly

· • Follow all food safety standards and sanitation procedures with attention to detail

· • Demonstrate strong teamwork and bring positive energy to the kitchen and staff daily

· • Passionate about delivering delicious, fresh, and hot meals that bring joy and comfort to residents

• As a line cook. I prepared meals to order.
• Ran good ticket times.
• Made a fresh Soup Of the Day daily.
• Stocked and prepped all stations in the kitchen.
• Completed closing checklist every night.
• Upon closing I'd make sure all items that needed to be prep were wrote on a list for the morning crew to prep.
• I occasionally did banquets which is my strong point.
• Received employee of the month for March 2019

• Executed Banquets.
• Prepped for the BEOs had banquets done in a timely.
• Added a flare to the plate up of all banquets going out.
• Excellent at making all mother sauces.
• When banquets were done I'd hop on line and supervise two cooks.
• I'd make sure all dishes were going out with freshness and quality.
• I did temp logs and HACCP logs daily.
• Banquets is what I love to do.
• I love making good food and Marriott gave me the platform of doing that.

• Made wings and fried items to order.
• Kept a clean station.
• Closed my area nightly in the best way possible.

• Responsible for cooking the famous baby back ribs and other grilled menu items.
• Excelled in cooking in a fast paced high volume kitchen.
• Responsible for the labeling of food items at the end of every shift.
• Also helping the dishwashing crew when they fell behind.

• Responsible for the preparation of the breakfast and lunch buffet on a daily basis.
• Responsible for maintaining and logging temperatures of all foods making sure they are up to temp.
• Responsible for the planning and preparation of banquet events menu.

• Responsible for supervising 30 employees and briefing them at the beginning of each shift.
• Responsible for scheduling BOH employees to meet business needs.
• In charge of ordering fresh produce and other foods restocking kitchen.
• Worked directly with prep team to execute recipes at company standards.
• Also worked with team to ensure kitchen is closed down in a timely manner and that foods are balled and stored safely.