ANNETTA BEADLE-MORRISON

• Making omelets in both pots and on a flat grill, pancakes, French toast, etc.
• Pantry Station making variety of salad from specific menu
• Sauté Station is making a variety of dishes, from a set menu in an Italian restaurant.
• Making different kinds of pasta, seafood, and vegetarian dishes helps with planning the dinner specials menu as well.
• Replenished food items from inventory and rotated ingredients.
• Performed basic knife skills such as dicing onions or slicing meats.
• Monitored product freshness and rotation dates to maintain quality assurance standards.

• Prep and prepared lunches from daily set menu eg.
• Soups & sauces
• Pantry Salads
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Set up equipment and utensils for lunch and dinner operation
• Daily salad from set menu
• Breakfast Cook
• Omelet, both pot and flat grill, pancakes, French toast, grits, etc.
• Assist with Banquet functions
• Prepare Cook and set up stations
• Grilled Station, Fry Station, Saute Station very experienced on sauté manageable in fast pace settings
• Garnished and arranged dishes into creative presentations.

BREAKFAST COOK

Prep set up and cook breakfast according to guest request

cooks eggs to correct correct order eg; porch,over easy ,over medium omelet of different types.

DINNER COOK

PANTRY STATION & PIZZA STATION

Clean and organize station set up and breakdown

date and label item for re used and FIFO practices.

Assist with the restocking of supplies, such as tokens and tickets.

Interact with children in a friendly manner while providing guidance on how to use the different games.

Always provide safety first.

Providing assistance to those who needed help to use machines and games.

• Cook Steak/Burger according to satisfactory manner
• Meat cook to temperature and label properly
• Regulation to ensure safe
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Supervised and trained kitchen staff on proper preparation techniques.

• Prep and prepared for Alacarte Restaurant for cold Station
• Responsible for salads, fruit plate, and dessert
• Knowledgeable of making dressings from scratch
• Followed all safety procedures while handling hot ovens, grills and fryers.
• Trained new team members on proper meat and vegetable preparation techniques.

• Replenished food items from inventory and rotated ingredients.
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
• prep and prepared food from set menu for quality dishes
• clean and sanitize are to avoid cross contamination
• ensure that food is ready in a timely manner and satisfactory to guest.

• Prep and prepared meal menu set by Executive Chef
• Knowledgeable of Hot/cold station eg
• Grill, Fryer and pantry
• Restocking date
• Clean as you go and FIFO always
• Lead prep and cook from set menu
• Responsible for buffet breakdown restock label
• Prepare breakfast items knowledgeable of different steaks
• Reviewed recipes to determine exact measurements and ingredients to create dishes.
• Prepared sandwiches, specialty items and custom orders to meet guest requests.
• Monitored cooking temperatures and ensured that dishes were presented properly.

• Handled advanced thawing and food pre-preparation for upcoming meals.
• prep for lunch menu.
• Assist with preparing meals for breakfast and lunch.
• Kept stations stocked and ready for use to maximize productivity.
• Performed basic knife skills such as dicing onions or slicing meats.
• Operated fryers and grills according to instructions to maintain safety and food quality.