Line Cook Copake Country Club And The Greens Restaurant
07.2020 - 08.2022
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Plated and presented all dishes to match established restaurant standards.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Grilled meats and seafood to customer specifications.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
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