James Rogers

Did demo work, sanded floors, painting, carpet removal, wall paper removal.

Due to the Covid out break I was unable to work as a restaurant supervisor/Chef/employee.

I assisted the Chef in all aspects of full service high end banquets. my duties were all banquet prep, garnishing, table side meat carving, action station on buffets, creating beautiful fruit or vegetable trays, inventory, and supervising events on the beach. I left due to a 2nd-3rd degree burn on arm.

• Coordinated banquet staff to ensure efficient service of guests.
• Reviewed banquet orders and communicated changes with kitchen staff.
• Ensured compliance with health and safety regulations in all areas of the banquet hall.
• Planned menus for special events based on budget requirements.
• Monitored quality of food served at banquets to ensure it met customers' expectations.
• Collaborated with catering sales team to plan events that exceeded clients' expectations.

I was in charge of all daily prep, Including daily soup, sauces, and daily specials.

• Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
• Followed recipes to prepare meals according to customer specifications.
• Stocked kitchen with necessary supplies, including food items and utensils.
• Organized walk-in coolers and freezers according to established guidelines.