Joshua Arver

Prepared station for dinner service, ensuring freshness and highest quality of all products.

Executed preparation tasks, including blanching and roasting vegetables, and cooking rice and mashed potatoes.

Managed sauce production, creating bordelaise, beurre blanc, saga blue cheese sauce, six herb marsala, and many other rotating sauce.

Collaborated with executive chef on produce and seafood orders to enhance menu quality.

Supervised plating and garnishing to elevate service presentation standards.

Coordinated ticket calls and check firing for streamlined kitchen operations.

Operated grill station for steak and assorted proteins including swordfish, salmon, tuna, and chicken.

• Shucked oysters efficiently to meet customer demand and maintain freshness.
• Ensured compliance with food safety regulations during oyster handling and preparation.
• Assisted in inventory management, tracking stock levels to minimize waste.
• Collaborated with kitchen staff to prepare oysters for menu presentation.