-Completed prep with the other kitchen staff, learning new prep each day until I was able to prep every component on the menu with confidence, efficiency, and effectiveness.
-Operated the pantry station, and was tasked with salads, appetizers, desserts, and bread service.
-Operated the grill/seafood station, and managed grilled proteins, such as burgers, chicken, ribeye, and filet; in addition, was responsible for cooking salmon, halibut, scallops, clams, and mussels.
-Operated the sauté station, and was in tasked with producing a majority of the menu's entrees, consisting mostly of pastas, as well as dishes such as osso bucco, and braciole.
-Consistently maintained a clean kitchen and work environment at all times.
-Helped foster a healthy and positive work environment, with the goal of maintaining a consistent level of work output at the highest standard.
-Developed a standard of plating consistently plating dishes to reflect upon the standard of the restaurant and the head chef.
-Worked with the head chef and the kitchen to uphold and maintain the reputation of a farm to table, scratch kitchen.
-Began on the pantry station, producing salads, appetizers, desserts, and components for entrees.
-Managed the sauté station, producing a majority of the seafood-based dishes, as well as pastas and other appetizers.
-Worked to uphold the standard of both the corportation and the restaurant by producing dishes consistently, with an emphasis on plating.
-Maintained consistency working in a high volume, face-paced environment.
-Helped maintain a clean and productive kitchen, making sure everything was properly stocked, fresh, organized, and that all product was up to temp.
-Helped with prep duties in the kitchen to ensure that the line was well-stocked at all times.
-Consistently helped manage closing duties, ensuring that the line and all equipment was reset properly.
-Commitment to producing well-crafted dishes with an emphasis on presentation
-Maintaining consistency in a high-volume environment
-Able to adapt in the moment to achieve what is expected of the kitchen and their staff
-Desire to learn and evolve to accomplish the highest standard set by the restaurant and their chef