Derick Permin

Ensured consistent preparation of all menu components.
Executed precise cutting techniques to optimize ingredient presentation and consumption.

Managed preparation of stocks, soups, baked goods and desserts.

Collaborated with chef to execute flawless plating and presentation for all banquets.

• Followed restaurant stock management schedule to monitor product freshness and rotate out old products
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
• Unloaded food supplies from distributor trucks to efficiently organize inventory
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
• Maintained well-stocked stations with supplies and spices for maximum productivity
• Collaborated with food directors to collect information about specific customer desires and dietary needs
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal
• Prepared food items to meet recipes, portioning, cooking and waste control
• Grilled meats and seafood to customer specifications
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and deep fryers
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
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• Checked freezer and refrigerator prior to each shift to verify correct temperatures
• Prepared meals from scratch using authentic, popular recipes to generate repeat business
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
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• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions
• Evaluated inventory levels on daily basis and placed orders to restock items before supplies ran out