Logan Hensley

• Applied effective time management techniques to meet tight deadlines.
• Cultivated interpersonal skills by building positive relationships with others.
• Developed and maintained courteous and effective working relationships.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Worked effectively in fast-paced environments.
• Cross Trained between cooking, expo, and register responsibilities.

• Garde Manger Station Cook(September 2024-March 2025)

- Prepped and Managed the salads, cold appetizers, and pizzas for average volumes of 50-120 guests per night

- Developed and maintained high standards for presentation, mise en place, and flavor across the station as a whole.

• Saute/Saute Entremetier Cook(March 2025-August 2025)

- Managed a Fryer while performing as a back Expo for Saute as well as communicating with the front Expo to organize ticket times.

- Managed the prep and service of a standard saute station with responsibilities including Seafood, Pastas, Hot Vegetable Sides, and Sauces.

- Maintained cleanliness and organization of kitchen workspace, adhering to safety standards.

• Hot Side Banquet Cook(September 2025-Present)

- Demonstrated exemplary skill in searing and grilling proteins in bulk, including beef, pork, chicken, fish and shellfish.

- Learned and replicated all of the different sauces offered on our banquet menus, including Beef Demi, Short Rib reduction, Chicken Demi, Butter sauces, and cheese sauces.

- Prepped and cooked for large scale banquets, with holiday events reaching 1000+ guests.

- Shown thorough communication skills between BOH and FOH to ensure both large and small scale parties receive hot hors devours, soups, hot appetizers, and entrees while they are still Hot and Fresh.

- Executed daily food prep tasks efficiently, contributing to smooth kitchen operations.

- Expanded culinary repertoire through continuous learning of new techniques and cuisines under the guidance of experienced chefs.