Patricia Izzo

Conducted quality control by monitoring temperatures, taste, and overall quality to ensure high culinary standards.

Food Preparation such as chopping, slicing, weighing ingredients and following recipes.

Cooking Execution and Station Organization. Maintaining a clean and organized workspace.

Inventory Management. Monitoring stock levels. Large quantity cooking. Team coordination and supporting fellow kitchen staff. Acting Manager, when manager is out. Office work, such as entering daily serving numbers and placing truck orders.