
Line cook with 15 years of experience providing service in various high volume dining concepts. Areas of expertise include high volume recipe prep, saute and pantry set-ups, charbroiling and flattop grilling meats, eggs and seafood to order.
Set-up and operated line for lunch service. Prepared individual plates to order via POS system. Supported kitchen operations when chef was absent. Frequently switched between positions as Cold Food prep, Grill Station Cook mid shift to support changing needs of large industrial kitchen.
Set-up and operated line for lunch and dinner service. Supported all kitchen operations when chef was absent. Promoted to Team Lead after 6 months in position. Worked at New York City location for 2 years. Consistently recognized by management for providing superior customer service.
Set-up and operated line for lunch and dinner service. Coordinated orders for family-style dining parties of 10-50 guests. Trained kitchen staff on proper use of equipment, food handling, and portion sizing. Responsible for the production and plating of desserts. Responsible for sauces made fresh throughout service.
Customer Service