Kathleen Halgren

• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Verified food temperatures and quality ahead of service to maintain standards.
• Supported senior chefs with creative meal planning and recipe development.
• Followed recipes and instructions to achieve quality and presentation standards.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Replenished food and ingredients supplies to meet service demand.
• Cleaned and oiled kitchen equipment to maintain optimized function.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
• Cleaned and maintained work areas, equipment and utensils.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Followed food safety practices and sanitation guidelines.
• Maintained composure and work quality while under stress.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Removed trash and cleaned kitchen garbage containers.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Stocked and rotated food items according to expiration dates.
• Pushed, pulled and transported large loads and objects.

Baked deserts for desert menu.Also waited tables as needed