BOH Line Cook
Monarch Restaurant
Dallas, United States
02.2021 - 07.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created and tasted dishes numerous times daily with attention to detail and quality.
- Followed directives to adjust flavors on newly added dishes/replicate garnishes according to head/sous chef's vision.
- Trained several co-workers on mastered stations.
- Sanitized station between orders to maintain health safety/productivity.
- Maintained well-stocked stations with supplies and spices for efficiency and readiness for next shift
- Operated 800 F wood oven during 100 open menu/hr evenings in view of FOH.
- Operated electric flat top for billini-caviar service maintaining consistent size and color.
- Properly wrapped and labeled every item on stations during each close, while prepping and stocking for next shift.
- Checked every ingredient each shift for freshness and provided feedback to Head/Sous Chefs for quality feedback.
- Organized Walk-in's checking for labels, consolidating containers/lexans for space, and cleaning shelves/mopping floors to maintain health safety codes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Prepared average of 150 orders each shift.
- Challenged myself with cutting down sell-times on tickets by 200%.
- Plated and garnished raw fish, and caviar on ice.
- Shucked an average of 200 oysters daily.
- Changed oil in fryer daily.
- Sliced frozen raw wagyu for carpaccio plating daily.
- Made sure protein counts were accurate daily.
- Line swept consistently between orders and helped other stations close so the team can leave together and on-time.
- 4 years of prep and dishwashing experience