Stephen Mclean

• Cooked multiple orders simultaneously during busy periods.
• Answer report and follow executive chefs instructions.
• Adhered to portion controls and presentation specifications.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
• Adhered to sanitation policies at all times when handling food products.
• Plated dishes according to restaurant presentation standards before delivering them to customers.
• Performed workstation prep prior to shift start.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Worked with cross-functional teams to achieve goals.
• Communicated effectively with other staff members regarding orders and menu changes.
• Grilled and deep fried various foods from meats to potatoes.
• Completed day-to-day duties accurately and efficiently.

• Butcher and prep Steak, Pork, Chicken, Prepare meats for seasoning (marinating). Weigh meats and record the readings before and after butchering meats.

• Prepare vegetables to be sauté. Properly cut vegetables in specific cuts. Julienne, chops, dice, diagonal and cubes. Inspect vegetables for cuts and bruises and fresh smell. If vegetables are damaged or has a fowl odor then they are disposed of.

• Checking the expiry date on food items in the walk-in cooler (refrigerator) before removing them for use. Freshness of foods is always a requirement and must be of our cooking standard before preparing it.

• Preparing back up food in peek hours of rush. Because we can serve up to 350 guests in an hours and 30mins, we must have enough food to last as long as the lunch rush keeps coming. Guests are very important to us and we cannot afford to run out of food to satisfy their taste and desires for our cuisine.

• Working swiftly and cleaning as you go. Cleanliness is a major priority at all times

• Preparing food for the next day for overnight cooking.

• Setting up station with necessary supplies.

• Cooking menu items incorporated with the rest of the kitchen staff.

• Setting up station with necessary supplies.

• Cooking menu items incorporated with the rest of the kitchen staff.

• Prepare food for service (e.g. prepping sauces, vegetables, meats etc.)

• Answer report and follow executive chefs instructions.

• Ensure that food comes out simultaneously, in high quality and in a timely manner.