Head Cook
Child Center of NY
Manhattan, NY
08.2018 - present
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Kept kitchen, cooking utensils and storeroom clean and neat
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Checked freezer and refrigerator each day to verify proper functioning.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Placed orders for food and supplies used for creating meals for people.
- Placed orders for food and supplies used for creating meals for [55] people.
- Served school students [55] nutritious meals each day.
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
