Tanese Pennant

Culinary Intern

Phillip Flath

12.2022 - 12.2023

Worked mostly at the Garde manger station and occasionally at the fryer & flatop stations.
Cleaned kitchen counters, refrigerators, and freezers.
Observed chefs and how each prepared different specialties to gain knowledge in cooking techniques.
Checked expiration dates, rotated food and removed any items that were no longer usable.
Read through recipes and set up ingredients.
Kept kitchen clean and organized by performing daily maintenance tasks.
Maintained food safety and sanitation standards.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Prepared and served various food items in fast-paced.
Measured, weighed and mixed appropriate ingredients according to recipe directions.
Followed strict standards for food handling and safety, minimizing risks to customers.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

Coordinated checklists to keep kitchen clean, stocked and sanitary.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Trained cooks for Garde Manger station.
Adjusted recipes based on ingredient availability or customer request.
Monitored food quality and presentation to maintain high standards.

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