Line Chef
Northern Michigan University Dining Services
Marquette , Michigan
09.2024 - Current
- Prepared ingredients for cooking, including portioning, chopping, and storing food before use.
- Cooked menu items in cooperation with the rest of the kitchen staff.
- Kept accurate records of inventory levels and adjusted purchasing accordingly.
- Performed daily maintenance tasks such as cleaning ovens, grills, stoves, fryers.
- Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
- Stored leftovers properly so that they could be used later in the week if needed.
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
