Robert Bourne

Cook and prepare food for patient's, doctor's and the general public. Record temperatures of food and all refrigerators in the culinary department.

cleaning and sanitizing as I go.

• Kept up to date with current culinary trends, as well as health and safety regulations.
• Stored foods correctly using correct storage containers and labeling systems.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Trained new chefs on proper cooking techniques and menu items.

• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served
• Compile and maintain records of food use and expenditures
• Direct activities of one or more workers who assist in preparing and serving meals
• Train new employees
• Take inventory of supplies and equipment
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs
• Record HACCP Sheets

• Grilled, cooked, baked and fried foods
• Take orders from customers and cook foods requiring short preparation times, according to customer requirements
• Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers
• Plan menus and food utilization based on anticipated number of guest, nutritional valve, palatability, popularity and cost
• Test cooked food by tasting and smelling it to ensure palatability and flavor
• Created specialty dishes and developed recipes to be used.
• Cook and prepare foods for Doctors, patient's and the general public. Record temperatures of food and all refrigerators.
• Cleaning and sanitizing as I go.