Responsible for preparing meals for private clients in home kitchens or commercial kitchens depending on my client’s needs or preferences. This can be done daily or the meals can be cooked, frozen and reheated weekly.Prepare meal(s) specified by the client’s dietary requirements or desired menu selection. Each meal will be stored with instructions so that the client will be able to heat the food or it can be served fresh.

I run a specific section in the kitchen, and report to the Sous Chef. My role is made up of many varying responsibilities including: Preparing, cooking and presenting high quality dishes within the specialty section, assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes, preparing meat and fish, assisting with the management of health and safety, assisting with the management of food hygiene practices, managing and training any Commis Chefs, monitoring portion and waste control and overseeing the maintenance of kitchen and food safety standards.

Responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability. I contribute to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. I support the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, I support managing quality in all aspects of my job.

Directs food preparation and collaborates with executive chef. Helps in the design of food and drink menu. Produces high quality plates, including both design and taste. Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards. Offers suggestions and creative ideas that can improve upon the kitchen’s performance. Prepares food properly. Schedules staff shifts. Trains new employees. Orders food supplies. Monitors and maintains kitchen equipment. Solves problems that arise and seizes control of issues in the kitchen.

Supervise and assign duties to staff involved in the operation of the assigned work area, ensuring duties are carried out effectively. Perform as a working supervisor, responsible for all food operation and cooking in assigned area. Prepare requisitions for proteins, produces and supplies on a daily basis, checking inventories and quality of all meats and produce supplies received. Inspects and report any faulty equipment to senior personnel. Ensure kitchen area is clean and sanitary. Carries out on-the-job training and instruction for new staff and perform other related duties assigned.

Coordinate kitchen staff and make sure dishes are prepared on time and according to client specifications. Implementing food hygiene standards, measuring portions, planning menus, arranging for the catering of special events, and Developed and implemented training programs for new hires.

Prepares food according to standardized menu/recipes, records temperatures of food at serving time and log on a HACCP book. Maintain adequate products and supplies for cooking operations by doing inventory and filling up requisition list(s). Put food away in designated storage; clean stove, grills and countertops in a regular basis. Keep the work area in a sanitary condition at all times and teach proper sanitation procedure. Execute dishes in a timely manner based of guests order and requests.

Prepare basic components of each dish on our menu using proven recipes. Memorize and utilize our serving portion sizes and all basic meal prep procedures used in the kitchen. Ensure that the kitchen, all food prep areas and all food storage are meet re restaurant cleaning standers. Work with team of cooks to do portions and prep work for other shift when needed. Monitor products freshness and rotate out old product based on a schedule created by restaurant.

Responsible for assisting the Chef in providing excellent food quality and presentation to guests. Responsible for receiving all food items, opening and closing the kitchen, expediting and assembling take-out orders and maintaining organization, cleanliness and sanitation of all related work areas and equipment's.

Responsible for the efficient, daily preparation of delicious, high quality baked goods in accordance with Urban Plates' recipes and procedures. Plan, prepare, setup, display and provide quality service in all areas of pastry production.

Setting up and stocking station with necessary supplies, preparing food for service, cooking menu items, maintain cleanliness of station, and stock inventory appropriately.

Delivers superior guest service while maintaining the cleanliness and sanitation of the front-of-the-house guest dining area to include tables, chairs, service area, floors, aisle way, patios, restrooms, organized dry storage are, refill condiments and act as an assistant to FOH restaurant employees.

Responsible for the preparation, production, and service of visually appealing, high quality foods for direct service to the guests. Plan, prepare, seasoned and cook meats, vegetables; salads, sandwiches, pizzettes, and bread to meet guest’s requests.

Directed opportunity for on-the-job baking and pastry training that includes practical training at OCC bakery in quantity bakery production.

Assist on preparation of meals by chopping vegetables needed, cutting, trimming different kinds of meat and poultry, ensuring that leftover food is stored properly, performing kitchen maintenance such as emptying trash, washing dishes, cleans, organize, and maintains reach-in refrigerator, prep and dry storage area.

Make students order as requested, perform mathematical calculation relating to weights and volume, operate food service equipment, and perform ServSafe sanitation, Slice turkey, ham, tomato, and onion and distribute to grill and deli department for orders. Do mise en place of the Baja station making sure that all the items they need are setup for lunch. Deep frying French fries, seasoned fries, and chicken tender by the order. Prepare, arrange and setup tables, chairs, beverage stations and serve guest in a catering event in school, make box lunches for a catering event in school. Prep food, do a plate presentation, talk to servers about the food that is being serve and expedite food for the Eclectic Café in school every Friday. Move to stations where help is needed.

Directed practice opportunity which includes practical training in the OCC cafeteria. Intern rotates through the major areas in the kitchen in supervised settings.

Setup breakfast and lunch station making sure it is ready for service. Slice vegetables in a specific cut like julienne, large or small diced, minced, and chopped. Makes back up ingredients making sure station doesn’t ran out of ingredients needed. Perform sanitation and safety throughout the whole shift.