In this role, I managed a small team in a kitchen that operated in a low-volume environment. While I maintained high standards of quality and efficiency, the lack of activity and limited growth opportunities led me to make the decision to leave after a short period.

- Managed and trained a team of 6-8 cooks - Worked closely with the chef to design dinner menus, order supplies, and schedule staff - Prepared all menu items to specification

- Operated brunch, lunch, and dinner service independently- Effectively executed all menu items on time - Wrote out prep lists and performed tasks in order of importance

- Prepared and executed brunch and lunch menu items- Made daily family meals for the staff with leftovers from dinner service- Collaborated with the head chef and other cooks to create daily features

- Preparing fresh vegetables, ricotta, polenta, and roasted meats in a wood-fired oven- Followed a structured work plan, efficiently completing tasks on schedule while keeping the workstation clean and organized.- Mixing, rolling, stretching, topping and baking Neapolitan pizza from start to finish

Opening & closing of the food service line - Prepared daily sourdough, pizza dough, brioche buns, focaccia, croissants, apple & pecan pie, as well as various pastries. - Prepared and plated appetizers, pastas, steamed shellfish, and pizzas. - Prepared appetizers and entrees for Merridale’s wedding events.

Prepared and executed stir fries, curries, pastas, and grilled fish. - Opening & Closing of the food service line - Prepared various brunch items including omelettes, fried & scrambled eggs, and pancakes. - Daily preparation of soups, sauces, and vegetables.

Key responsibilities included:Preparing and cooking menu items according to restaurant recipes and standards.Ensuring the kitchen is fully stocked, prepped, and ready for service.Maintaining the highest standards of food hygiene and safety.Working as a team to ensure efficient kitchen operations and guest satisfaction.