-Prepare all food items in a hygienic and timely manner-Set up location in line with restaurant guidelines-Clean and maintain service station-Assist with the cleaning, hygiene, and organization of kitchen-Follow recipes and presentation specifications as set by restaurant management-Restock all items as required throughout shift-Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager-Promoted to Sous Chef January 2020

-Prepared all food items in a hygienic and timely manner-Set up location in line with restaurant guidelines-Cleaned and maintained service station

-Promoted to Head Expeditor from Food Runner October 2012-Ensured quality and proper presentation of food in a timely manner-Ensured food orders were prepared and assembled quickly according to recipes and procedures to avoid waste-Made sure the line was always stocked, neat, clean, and safe