Alexander Omar Aguilar

during my externship i was given the chance to work three stations at the restaurant including garde manger, fryer and plancha station over a course of three and half months.

on brunch plancha i was mainly working with egg cookery and steaks.

on fry station I Was in charge of four to six menu items and had elements involved in other dishes like clam strips and fried fish fins

Garde manger I was task with shucking oyster, desert plating and prep , and cold appetizers.

• Leading a small production team
• Checking production sheet to give daily assignments
• Calculations for various changes in inventory or party size.
• Working in a high production kitchen.

• Cleaned dishes for the whole establishment
• Maintaining the general area clean and productive.