Max Rovinsky

Ran a station, and directed 3-4 apprentices/commis to creating a high quality product, while maintaining organization and cleanliness.

maintained contact with vendors to obtain the highest quality of ingredients while remaining under a station budget.

Worked well with colleagues to create a personalized guest experience.

I worked alongside skilled Chef de Parties at 3 michilen star Smyth doing odds and ins tasks that helped out the rest of the kitchen

My job at Smyth was soley to learn everything there was to learn from pastry to meat to fish.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Created dishes and executed personalized tasting menus.

• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags.
• Researched new dessert concepts and performed recipe analysis to increase overall sales.