Brendon Knox

• Slicing meat as needed throughout the day, making sure to mind the grain for beautiful and tender product.
• Processes a high volume of orders in a short amount of time.
• Communicates with the entire crew to ensure adequate meat supply, order consistency, accuracy, and special requests.

Same essential functions as my other line cook jobs. I left fairly early due to the toxic environment. Great restaurant/menu, very talented chef, just not who I want to work under.

• Set up mise at open and close for multiple stations.
• Cooked for the buffet line while balancing side work.
• Processed large quantities of veg, sauces, pasta, proteins, desserts, doughs, and dressings.
• Prepared catering orders, and, when requested, served banquets and weddings.
• Made custom individual orders for guests with dietary restrictions, allergies, and needs.
• Was lead trainer for the entree wall, prep, and pasta station.

Same essential functions as my other line cook jobs. This restaurant was different, because it was a small golf course bistro. The kitchen was not big enough for our volume and the type of cuisines we served, but it was the most fun I have had cooking, and taught me a lot of valuable skills around time management, and working with what you have. I left only because Cinzetti's reopened, and as the executive's son in law at the time, I felt obligated.

• Enforced corporate cooking technique, cleanliness practices, and hospitality for the best guest experience.
• Scheduled, received, and rotated food and beverage deliveries, adhering to cost and budget.
• Oversaw food preparation to monitor safety protocols, quality, and appearance.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Coordinated and organized all restaurant inventory.