Wayne Desharnais

Anything and everything that's needed in a kitchen I have preformed. Making the exact meal consistently the same efficiently as possible. keeping a clean workstation and avoid cross contamination. Making sure steaks are cooked to preferred temperature and chicken is never undercooked or overcooked. Working with others to maximize efficiency with constant communication in a very fast pace but also fun and friendly manner for moral support. It is a tight kitchen that pushed out an average eighty meals per hour made from scratch. Teamwork is the only way to make it poosible. QUICK THINKING AND ACTION is a must for safety, grease fire and an occasional fryer on the fritz can cause serious harm. Working in a kitchen surrounded by dangerous equipment in a temperature around the hundreds. Keeping an eye on your fellow man new to such an environment. Deep clean is a weakly thing, on hands and knees scrubbing with elbow grease. Checking cooler and freezers for proper temperature and the quality of ingredients. Ordering produce and set up stock at the end of the night. Preparing soups cutting fish and setup the line in the morning keeping everything stocked and ready for when the doors open.

• This was my dads company. Ive worked with him when he needed the help. Painting was just the tip of the iceberg for my dad. Even though he put painter on his card. His occupational licenses covered much more. Demolition and rebuild. Cutting out old/rotting wood and installing new. For floors and roofs reinstalling new flooring and shingles. From a hard hat job to an a/c painting granny's living room we covered it all. Im no novice to dangerous environment and equipment. Working with nail guns and saws of all types and toxic fumes from products.