Martha Blank

Cook with 6 years of experience. Committed to further honing culinary expertise while ensuring superior dining experiences.

• Designs visually appealing cold displays, boosting dining experience and customer satisfaction.
• Collaborates with kitchen staff to streamline workflow and ensure high-quality dish preparation.
• Expertly manages sauté station, consistently delivering well-prepared side dishes and fish.
• Maintains high sanitation standards through proper food storage and handling.
• Prepares diverse dishes with precision, ensuring quality and timely service.
• Streamline food preparation processes, reducing waste and improving efficiency.
• Consistently meet high standards of taste and presentation.
• Garde manger, sauté, grilling, pizzas, Dessert.
• Prepare diverse menu items, ensuring quality and consistency.
• Maintain high kitchen sanitation standards.
• Efficiently manage prep tasks to support operations.
• Collaborate with team for optimized workflow.
• Cook food to precise temperatures.
• Prepping menu items.
• Brunch and dinner service.
• Prepared diverse menu items with precision, ensuring timely delivery and consistent quality.
• Collaborated with kitchen team to optimize workflow and enhance customer satisfaction.
• Prepared diverse salads and desserts, enhancing menu variety and customer satisfaction.
• Operated sauté station, ensuring high-quality dishes and efficient service.
• Crafting pizzas.
• Prepared sandwiches and side dishes, supporting team efficiency and timely service.
• Sous chef for executive chef Paul Grosz, prepping class demos, making stocks and glazes, preparing salads and vegan dishes for service and using industrial equipment.