Ernesto Munoz

I currently work as tournant, we creat our own dishes on the station and In charge of keeping the station up for success with high standards.

I was in charge of the grill station for the most part, I was assigned to break down proteins and making my sauces for the dishes on my station.

Worked the stations I was assigned. Station were switched every week. Keep station up for success following recipes that were giving by my chef de cuisine/sou chefs.

I was a grill cook I was in charge of cooking proteins, making my sauces following the recipes.

I’ve worked 3 different restaurants within my time with the company BUB CITY,PARIS CLUB,RPM ITALIAN.

I started as a fry cook move my way around the stations and I’ve became a lead line cook.