Jon Pillo

Prepared all menu items for banquet events. Ensured safe and clean environment. Head cook and manager on duty when chef not present

Prepared all menu items in a timely fashion. Prepped food and station for service. Ensured safe and clean work environment

Prepared a la carte service. Prepped all menu items for service. Ensured clean and safe work area

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.