Jimmy Lacy

Prepare food items utilizing the oven, steamer, fryer, grill, flat top, French top, wok, pizza oven, cooktop, slicer, and salamander. Set up and performed initial prep work for soups, sauces, and salads. Prepare a wide range of dishes according to ticket and menu specifications, per chef's instructions. Manage inventory levels of ingredients and supplies necessary for daily operations in my assigned station. Responsible for preparing, composing, wrapping, containing, and labeling all Grab-and-Go inventory from the quick menu. Maintain all prep work of my station's food items, as well as backup in the walk-in. Properly label, date, and contain all food items with FIFO in mind. Maintain station SNHD guidelines of sanitation and cleanliness. Effective communication with the chef, kitchen staff, FOH, and BOH. Monitor the temperatures of prepared food and cold-storage areas.Follow daily established procedures and requirements for safe food handling, storage, and service..

Worked at various stations, utilizing many different cooking methods. Oven, steamer, fryer, wok, pizza oven, grill, flat top, French top, salamander, cooktop; performed daily tasks of preliminary prep work at my assigned station. I worked from a ticket system of a restaurant that seated 600 patrons. Responsible for getting tickets out in a timely fashion. Maintained a clean and sanitary work station in line with SNHD guidelines. Responsible for properly labeling, dating, and containing all food items in the proper container with details to FIFO. Prepare the station for the turnover of the next shift, with attention to sanitizing and wiping down the reach-in unit. Making sure to sufficiently fill reach in as well as having a full back up on prepped items in walk-in. Efficient communication with Chef, kitchen staff, FOH and BOH.