Nathan Cobian

Dinner Service Line Cook
• My job at Majordomo is to make sure my station is consistently setup to the fullest with everything in its place, everyday. (Equipment, Proteins, Mise)
• After our pre-shift meeting, I prepare for the days cover count and/or the following days to come by either over-prepping or prepping less.
• Throughout my years here I’ve progressed through all 5 stations (Grill, Garde Manger, Large Format, Pasta, Plancha)
• I’ve learned first hand how to make better food with various techniques taught to me by my chefs. (Ex. Grilling steaks and fish up to perfect temp, shucking nice oysters, classic French knife cuts, etc.) as well as timing dishes with other stations and properly sending out dishes in order of the expo.
• Float shifts consisted of setting up all 5 stations, making family meal for about 30 people, helping the cooks with their lists before service, and their tickets/mishaps during service.
• Our closing duties include writing our list of pars for the next day, scrubbing down our stations, consolidating, labeling, and organizing all of our Mise. Also collective duties such as trash, clearing the prep area, consolidating walk-ins, etc.
• Teamwork was crucial and we did a great job at not letting each other fall down during the heat of service.

• Listing all of our protein counts everyday to ensure that there are no problems throughout service or with inventory.

Morning brunch cook/prep.
• Opening shifts included setting the kitchen up for success, such as the right equipment, proteins, and vege mise.
• Going through the list we prepared the evening before and communicating with FOH that all counts are up to par.
• Working different stations such as plancha, sauté, fryer, or expo/plating.
• Became my chefs right hand man for regular service and events.
• Picked up speed, finesse, communication, and resilience due to the brunch nature of things.
• Though the food was fast casual, I was pushing myself to put out the best food possible in a consistent manner hoping one day it will translate to fine dining in my careers future.

• Midday Prep/Dinner Service cook.
• Tending to multiple stocks/broth to ensure that everything is consistent and nice.
• Fast paced workflow and turnover rate, performing either solo or with a partner.
• Plating multiple bowls of ramen at once while moving as fast as possible to avoid the product dying on the pass.

• Essential closing duties and locking up shop.