Micaela Gill

Group Leader In the American Bounty Located at the Culinary Institute of America.

• Worked Fish Station, Hot apps and Garde Manger
• Facilitated classroom to meet deadlines and currently Maitre D' FOH operations

• Worked in multiple different Kitchen environments from Fine dining, Banquets, Snack and Bar to Casual Dining and Baking and Pastry.
• Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
• Worked action stations with guest interaction leaving a positive experience.
• Checked expiration dates, rotated food, and removed any items that were no longer usable.
• Maintained food safety and sanitation standards.
• Prepared and served various food items in fast-paced environment.
• Managed opening and closing shift kitchen tasks.