Titan Dunbar

• I work very closely with our Executive and Sous chefs to gauge prep needs and to assign tasks to Prep and Line cooks to ensure a smooth service and to have consistent product quality.
• This position requires me to regularly act as lead on our very busy and fast paced line whilst also managing our line cook's breaks based on the flow of our restaurant's activity.
• A part of my day to day tasks is to check with our prep cooks to make sure they are working at a steady pace and working on what was assigned by me and our chefs at the Tamarack while also assisting them with any questions and concerns they may have whilst they are working
• As Kitchen Coordinator I also do prep every day wether it is for the line or one of our many banquets we host for dinners and gatherings which can span up to hundreds of people
• Along with my other duties assigned, I also act as the person in charge if the Executive Chef and the Sous are not in the Kitchen, wether it be for signing and checking orders, to making executive decisions on the fly if something unexpected happens during service.

• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Worked with other prep cooks to keep track of what needed done and to ensure maximum productivity for all prep stations.
• During my time as a prep cook I also maintained a high sanitization and cleanliness standard when preparing and managing all of the food that all of us prep cooks were handling
• Ensured all prepped products were up to all of our chef's standards and making sure the quantity would be enough for what the products were prepared for

• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
• Worked multiple stations at once during peak periods of service whilst I maintained very high food standards and kept service flowing in a timely manner.
• Started out at the Garde Mange side of the line and worked my way up through the line as I showed my skills and talents along with my drive to achieve and succeed to make the restaurant the best it could be

I worked this position on my days off while working at the Tamarack to get some experience working in a different setting and working in a new style of restaurant, which was casual fine dining. I also got to work under a new form of leadership under the current executive chef there Alex Hatfield.

• In this position I learned new plating techniques which have helped elevate my finishing work with near complete dishes and enhancing customer impressions when food has arrived to them.
• During my time there I leaned how to manage dishes that took almost 20 minutes to prepare and make from their start to their end whilst also working out and organizing the rest of the ticket so that all of the food would be at the table at the perfect temperature, at the perfect time.
• My position at Adventures also forced me to work with a team in which I was unfamiliar with but thrived with from start to end. That experience has taught me many universal qualities about working with people and places you are unfamiliar with

• During my time as a dish washer I stowed away dishes in an orderly fashion whilst also making sure all areas around the dishes were held to sanitization standards mandatory to our local health department.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Organized and sanitized the dish room on a regular basis to ensure everything was in its proper place and to make stock of what dishes and containers where missing and worked with our kitchen manager to ensure they would be replaced in any were broken and/or misplaced
• The largest task when I was a dishwasher was to do deep cleans on our many walk in coolers at the Tamarack kitchen regularly while also rearranging and reorganizing them when they were cleaned and put back together. This involved getting on my hands and knees with wire scrubs and using other tools to get into each crevice to ensure the cooler was spotless once completed