William Leeson

I cook a variety of food, mostly on a flat top grill. It is a fast-paced environment.

• I cooked a variety of fish, chicken, pork, and beef.
• I say variety because of the size of the menu some include: salmon, tilapia, mushrooms, onions, steaks, etc.

• I worked as a kitchen hand, assisting other cooks.
• Mostly washed dishes, but I would Cook special orders.

• I worked as a line Cook.
• Making pizzas in a fast-paced environment.

• I worked as a line Cook and prep Cook.
• Making a variety of tacos and burritos in a fast-paced environment.
• Also prepping, chips, tomatoes, green onions, etc.

• I worked as a Grill cook in a fast-paced environment.
• I grilled large quantities of chicken and restocked the line consistently.

• As a deli worker I cut cold cuts, cooked rotisserie chickens, and kept the hot box stocker in a consistent manner.

• Worked salad and nacho station, worked in a fast past environment, plated and cooked certain items such and ribs, fajitas, salads, etc.
• Became knowledgeable of two other stations while there.

• Stocked the line consistently in a fast-paced environment, had to prep items using measuring, timing, and cook items to certain temp.
• Had to finish at a certain time with properly cooked and prepared items.

• I was the right hand of the kitchen, started as a dishwasher and worked my way up.
• I am trained on expo, char grill, line, prep, truck handling, dish, and, also trained to shuck on a professional level.