Verrazano Porter

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Works alongside executive chef to manage daily kitchen activities ,including and overseeing staff,aiding with menu preparation,ensuring food quality and freshness,and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes.

• Ordered food and supplies used to prepare meals for 300 people

• Prepared meals in high volume kitchen with exceptional precision.
• Prepared variety of specialties for lunch and dinner 25 to 200 covers daily.
• Responsible for setting up line , food production and quality control.
• Maintained food stations compliance with sanitation and hygienic regulation.

Manage and check food quality ,prioritizing ingredients.

Assisted in coordinating restaurant events.

Skilled to use standard food preparation utensils and kitchen equipment.

Assists sous chef in food production on daily basis

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines
• Prepared estimated 300 orders simultaneously during peak busy periods with 99.5% accuracy rate, maximizing customer satisfaction and repeat business

Worked alongside famous DC CHEF FRANK RUTA.

Make various sauces , dressings as well various salad mixes.

Fabricate various proteins

Ensure compliance with menu .portioning ,and presentation.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines
• Safely used kitchen equipment such as slicer and rational steamer, effectively reducing injuries and burns 100%

• Preforming ensured 100% clean supplies including cookware,dishes,and utensils for proving lunch and dinner service.
• Unload food supplies from distributors trucks and efficiently organized inventory.
• Assists in all aspects of food preparation where as needed.