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.