Eli Mcclatchy

Completed a variety of prep work for garde manger and hot line stations

Cooked staff meal on a regular basis

Gained knowledge of Basque cooking techniques and flavors

Conducted all prep work and plating for every service, including both cold and hot appetizers

Worked several catering events, contributing to a seamless execution of the dishes outside of the restaurant environment

Worked with an assortment of raw seafood, both during prep and service

Ran both the raw bar/garde manger station and expedited simultaneously

Became familiar with a fast paced fine dining environment with an acute attention to detail

Contributed to the menu by developing and executing various parts of dishes

Trained new employees for prep and service

Developed a knowledge of advanced cooking techniques from a team of highly experienced and educated Chefs

Worked on monthly prix fixe farm dinners showcasing local New York ingredients

Worked both grill and fry stations, contributing to a high volume, efficient kitchen

Delegated tasks to other employees while running the kitchen during service

Worked with local, sustainable ingredients

Transformed standard comfort foods by utilizing local ingredients and intricate cooking techniques