William Spicher

- In charge of daily mise en place plus helping with prep for private romantic dinners along with private barefoot dinners

-Executed private dinners on the beach

-Organized the walk-ins, dry storage, and the freezer on a daily basis in most organized manner

- Rotated between multiple stations

-Learned about italian cuisine and made fresh pasta frequently

-Was in charge of training new hires along with current employees on new and current stations

-Ran inside expo during dinner service while working a station

-Delegate what projects needed to be done in what order to optimize efficiency

-Worked banquet during massive resort wide events to help out the team

-Spent time in the butcher shop learning how to butcher

-Worked at Michael Mina's Bourbon Steak for 3 years

-Organized walk-ins on a daily basis along with dry storage, the freezer and the butcher shop

-Prepared dishes at a high level on a consistent basis during extremely busy times

-Prepared mise en place on a daily basis to successfully make it through service

- "Safety Captain" in charge on monthly kitchen inspections to maintain safest possible working environment for all staff

-Trained all new staff in proper way to setup and break down stations along with how to complete all mise en place for the daily tasks

-Worked in both restaurants, banquets and the staff kitchen during the pandemic to help the chefs team with staffing shortages

-Made daily trips to the store room to req out or grab ingredients for myself along with the rest of the team

-Did daily tasting's of entire stations to assure highest quality food was being served

-Set up station in the most organized and efficient manner everyday

- Worked dinner service / lunch service/ brunch service

-Organized walk-ins, dry storage, the freezers, the prep area and the seafood walk-ins on a daily basis

-Prepared daily mise en place for service to be ran successfully