James Green

• Executed high-quality dishes on sauté/grill/garde manger while maintaining consistent plating and portion standards.
• Handled proteins, seafood, sauces, and scratch-made components in a kitchen emphasizing quality and technique.
• Performed opening/closing duties, inventory, and prep to support both dinner service and next-day readiness.
• Maintained a spotless, well-organized station throughout service, following strict sanitation and food safety standards.

Tom English Bluezoo (Fine Dining)

• Prepared à la carte dishes, handled grill/sauté stations, and assisted with wine-pairing dinners.
• Executed high-end seafood dishes with precise technique, consistent plating, and strict portion control.

Il Mulino New York Trattoria (Fine Dining)

• Prepared à la carte dishes, handled sauté/pantry stations.
• Executed prep work, including chopping, slicing, and dicing ingredients with precision.

Amare Mediterranean Restaurant (Fine Dining)

• Prepared à la carte dishes, assisted in the pass/expo line.

Kimonos(Fine Dining)

• Managed daily prep for sushi rice, fish breakdown, garnishes, and specialty sauces.
• Delivered high-quality sushi in a high-volume environment while maintaining speed and accuracy.
• Prepared specialty rolls with precision and consistent presentation.

Dolphin Banquet

• Executed high-volume plated banquets (100–2,000+ guests) while maintaining fine-dining quality, consistency, and presentation.
• Communicated effectively with team members to ensure efficient service and timely delivery of dishes
• Prepped ingredients for multiple simultaneous events, prioritizing tasks and managing large production lists.

• Prepared and cooked menu items in a high-volume kitchen, ensuring consistency and quality.
• Maintained a clean and organized workstation, adhering to food safety and sanitation standards.
• Executed prep work, including chopping, slicing, and dicing ingredients with precision.
• Monitored cooking temperatures to ensure food quality and safety standards.