Echo Reina

I worked as a food prepper and a manger when the chef would be out.

• I would run their sunday brunches.
• On the days that the chef was not there I would mange a team of at least four. I would always prepare in advance to make sure we had a good day.
• I would work along side the Chef to make the dinner for the week nights.
• I made desserts.
• I deep cleaned the restaurant.

I was also looked at by my residents by someone who they could go to if something was wrong for a solution.

• Helping when some one got locked out.
• Check-ins
• Emergency's

I cooked for the Zane restaurant in the golf course.

• I knew how to cook over 30 items on the menu.
• I also was able to prep the ingredients for dinners
• They always came to me when a event need to be catered.
• I was looked as the right hand for three different head chefs that were hired.
• I was the person who trained the newcomers.
• I had to be able to adapt to a different environment for when the golf course changed.