Mahamadi Ouedraogo

• Assisting Sous-Chef and line cooks to have everything ready for service.
• This position is the one that is directly following the sous chef, so as a senior cook i know and is able to work any station whenever there is need.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Enforced health codes by monitoring employee hygiene practices in the kitchen area. Whenever the sous chef is off.

<•> Excecutive Chef Priscilla YE +1 (347) 603-5177 and Sous chef Victor Lo +1 (631) 235-6658 are my references.

• Working with Morning sous chef to set up all station with need for breakfast and lunch.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Trained new hires in proper cooking techniques and recipes.
• Mr clement (646) 455-8185 General Manager and Excecutive Chef Christopher Dambrosio are +1 (917) 627-3156 are my references.

• Work as a overnight cook from september 2016 to March 2020 preparing food for hotel guests during nights and seting up stations for breakfast and other shifts.
• Work on Grill station, Saute, and Pizza station after pendamie utill the restaurant close on December 2022.
• Labeled and stored prepared foods properly in accordance with health regulations.
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• <•>Executive Chef Chris +1 (201) 410-1747 and Sous Chef Lizeth +1(347) 882-6149 are my references.

• As a line cook i have work Garde Mange before getting moved up to other station where, I have Prepared variety of foods according to exact instructions and recipe specifications. And have served diner and brunch.
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• Executive chef David Hartmann and Excutive sous Chef Jose +1 (917) 260-9257 Are my references.