Kathryn Ashe

As a touring chef my duties included :

Setting up and packing a mobile kitchen including electrics.

Helping build a menu base on the items we could get locally

Making sure the cast and crew with allergies and food preferences had choices as well.

Utilized culinary techniques to create visually appealing dishes.

Preparing two meals a day buffet style including two proteins , a starch, a veg, veg, a couple salads and dessert among three people.

• Maintained clean and organized work areas at all times for health and safety.
• Demonstrated strong time management skills without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated.
• Communicated closely with servers to fully understand special orders for customers.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment.
• Set up and prepared stations during opening and closing to maximize productivity.
• Acted as prep cook when needed
• Checked food temperature regularly to verify proper cooking and safety.