Harry Grzelecki

Prepared food and sauces for dinner service daily.

Worked saute for dinner service preparing dishes in an organized and timely fashion.

Elevated plating presentation standards.

Clean and organized work space.

Strict recipe and all around food standards.

Professionalism and respect for others in the work place.

Worked and maintained fish, pasta and roast stations to the chef's high standards.

Have to stay open to learning new things everyday while maintaining older skills and knowledge.

Prepare and cook for dinner service daily.

Worked all three hotline stations: saute, grill, middle.

Wrote two menues: one for long term concessions and another rotating menu for artists.

Maintained cleanliness to servsafe standards.

Completed inventory logs.

Worked up every hotline station from hot apps to "pans" to middle and finally to roast.

Followed chefs strict standards for food quality and organization.

Elevated French techniques and plating standards applied to everything.

Fast pace, intense, high pace and high energy.

Brunch

Maintain clean and organized stations.

Strong plating techniques applied.

Fast check times.