JD McCall

• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Was responsible for maintaining one side of the line during service, making sure all the food went out in alignment with the standard set by the chefs in charge.
• Assisted with building prep lists and assisting with ordering/storing new product.

Scratch kitchen leaning towards american traditional style cuisine. I am the sole prep cook and have the responsibility of making sure all prep is done and communicated efficiently.

• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Trained and assisted new kitchen staff members.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Identified inefficiencies leading to improved productivity.
• Collaborated with the head chef to create seasonal menus and special dishes, offering more variety and selections to customers.

Was one of 2 line cooks, handled day to day prep and the line for service. Frequently done large events, so bulk prep along with prep for normal service. Located in a hotel so am familiar with all the things that comes with, events, IRD (In room dining).

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Plated and presented all dishes to match established restaurant standards.

• Monitored and maintained clean working areas and cooking surfaces.
• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Upscale classic italian woodfire restaraunt, I am the pizza cook and make Napoletana style pizzas, make and stretch dough as well. Well versed in making many kinds of breads and dough, and knowledgeable in most cooking techniques.