Tiffany Frazier

Banquet Supervisor/Line Cook: Perform routine kitchen tasks, such as labeling and stocking all ingredients. Assist in receiving and storing food and supplies. Food preparation for small- large quantity cooking and meat cutting an also grilling.

Preparing food to order for customers and large parties and banquets including appetizers, and beautiful displays of fruit and vegetables platters upon request.

Food prep, preparing food to order such as including sauteed, fry, and grilled menu items. Cleaning and sanitizing kitchen as needed. Production and food listings for prep for shifts. Food orders for inventory.

Set up operations for On the border in different states, which led to a kitchen manager in 2008 in Louisville, Kentucky. Supervising staff, scheduling, food orders for inventory and supplies, and following MSDS and health department guidelines.

Supervisor over military base kitchen. Prepared simple baked items, including breadstuffs and desserts. Assist in receiving and storing food and supplies. Operating and performed preventive on food service equipment. Serving soldiers. And military staff portioned meals daily on base.