• Prepare food on both hot and cold lines• Demonstrate ability to maintain proper food prep on stations• Follow FIFO and proper food storage guidelines• Actively developed culinary knowledge• Assist in training of new kitchen employees• Develop seasonal menu features• Expedite dinner services• Oversee food production / mise en place• Contribute to menu development • Develop weekly features for service• Assist in weekly inventory and invoice entries

• Prepare food on both hot and cold lines• Demonstrate ability to maintain proper food prep on stations• Follow FIFO and proper food storage guidelines• Actively developed culinary knowledge• Assist in training of new kitchen employees• Efficiently follow recipes and guidelines outlined by Sous and Executive Chef

• Effectively prepared and cooked in a fast-paced environment.• Developed specials for daily features.• Demonstrated a strong sense of teamwork.• Followed recipes and guidelines as shown by supervisors.• Prepared food on both cold and hot lines.• Adhered to proper food handling and storage guidelines.

• Demonstrated ability to work successfully with others in a kitchen environment.• Prepared food for large fine dining events.• Followed recipes and presentation guidelines as shown by supervisors.• Exercised proper food handling and storage.• Developed nightly specials and contributed to creating menus.• Oversee and supervise training of new employees.• Effectively work on both cold and hot lines.• Responsible for overseeing food production for large banquet events.

• Adjusted to varying work hours and remained flexible for employees.• Effectively worked with several employees in fast paced environment.• Earned trust of supervisors to handle paperwork and oversee employees.• Demonstrated ability to teach and train other employees.• Developed capability to handle multiple tasks successfully at once.• Exercised proper food handling and storage