William M Bonniol JR

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.

Assisted chef in ordering ,training staff

• Supervised and trained kitchen staff on proper preparation techniques.
• Checked quality of ingredients before use in order to ensure freshness.
• Monitored stock levels of food items and ordered more when necessary.
• Ensured that all food was cooked at the correct temperature and stored correctly.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.

Prepared foods to a orthodox kosher menu

• Ensured that all food was cooked at the correct temperature and stored correctly.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Followed established procedures and requirements for safe food handling, storage and service.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Received and stored food and supplies.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Made meals in accordance with company standards and requirements.

• Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
• Monitored food quality control and safety standards to ensure compliance with health regulations.
• Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
• Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
• Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.