Anthony T. Harris

• Assisted in training new staff on kitchen procedures and best practices for food handling.
• Maintained cleanliness of workstations, adhering to health department regulations consistently.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Traveled with the company doing pasta and other tasks USA and even Middle East, South of France.
• Pasta , sauté and grill station.
• In home events doing party’s outdoor with limited equipment.
• Doing anywhere from 425- 650 people a night.
• Working long shifts ranging from 9 to 13 hours.

•First restaurant was clubhouse (Steakhouse)

Almost three years there working alongside with talented chefs from around the country an world known chefs. Doing wine dinners every week for about three month’s. Different stations from sauté preparing sauces, side and garnish’s. Grilling on a broiler and French top. My third year I got promoted to junior sou chef.

• Second Restaurant was a fish house. I had did a tasting for sou chef position. Leaning fish on a major scale from different species and cooking methods. Started learning management skills ordering, schedules.

•Third restaurant was Banquets learning catering on a very large scale, private house party’s, weddings and buffets. Having multiple parties at different locations same night. Thanksgiving Christmas dinners to go for the whole family.

• French-American started on garde manger learning cold side.

• Quickly moving up to sauté to sides, soups and appetizers.

• The grill was the last station mastering my skills with proteins.

• Prepared high-quality ingredients for daily menu items, ensuring freshness and presentation standards.
• Operated various kitchen equipment efficiently, maintaining safety and sanitation protocols.
• Collaborated with team members to streamline meal preparation processes and enhance service speed.

• Greek-Mediterranean Cuisine
• Started as part the first kitchen crew of a new upscale restaurant.
• After 6 months, received pay raise with advancement of position a line cook
• Received second position advancement to grill (protein).

• Mexican-American fusion
• Worked on the line and the flat-top grill
• Served as auxiliary at the Munchitos food cart
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• French –American Fusion
• Started as dish washer soon moving up to line cook/food prep.
• Gained seminal experience in food preparation, cooking and culinary theory.
• External internship while in high school prep and dishwasher.

• Prepared breakfast and lunch. Washed dishes in between meals.
• This job carried the extra responsibility of ensuring that the food was accurately prepared in order to prevent deleterious effects to patients who were taking a variety of medicines.
• Learning the importance of dietary meals for different patients needs.