Kenneth Browm

I was a shift manager, dough maker, prepped the line for all shifts & made pizza's to order & did inventory.

• Line cook, chop vegetables, make sauces, prepare dish, stock stations & keep workplace clean to safety standards.

• Sushi pantry chef- Set up sushi station, wash, peel, cut secondary ingredients, preparing, seasoning & maintaining the temperature of the sushi rice & make sauces, garnishes.

• Sauté Chef & grill chef_ Prep ingredients, make sauces, cook high-quality dishes using pans & hot fat.

• Sous Chef- Planning large catering menus, executing large-volume food production for all events, banquets, weddings & more. Conduct taste tests, inspect food presentation to ensure it meets strict culinary & luxury standards, monitor food & supply inventory.

• Implemented efficient workflow processes to enhance kitchen productivity during peak hours. Prepared diverse menu items, ensuring high-quality presentation and flavor consistency.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity. Conducted regular quality checks on dishes before service, upholding restaurant standards.
• Developed and maintained sanitation protocols to ensure compliance with health regulations.