Chef
Huron House Luxury Bed And Breakfast
07.2020 - Current
- Prepared breakfast and dessert daily for up to 28 guests
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.