Marcus Bryant

• In- Room Dinning, Serving dinner meal order from at Bungalow or Villas all day. Run the day to day operation of the assigned station
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity. pirated varied kitchen equipment,
• Checked food temperature regularly to verify proper cooking and safety.
• Complete requisitions, obtain proper signatures and submit to the purchasing department.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Produced adequate amounts of mise en place to make meal preparation easier.
• Set and oversaw weekly and special event menu plans.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Managing the day to day in kitchen daily work with staff, cooks, sous chef and chef de cuisine.
• create a special of the day for soup, lunch and dinner meal daily.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Kept kitchen clean and organized by performing daily maintenance tasks.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed innovative, creative menu items and recipes.
• Checked food temperature regularly to verify proper cooking and safety.
• Prepared items for roasting, sautéing, frying and baking.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Stocked and rotated food items according to expiration dates.
• Cleaned and maintained work areas, equipment and utensils.