Maintain and exhibit a solid knowledge and understanding of all food products and is able to skillfully apply culinary and cooking techniques. Regularly restock all kitchen supplies and food items required for service. Assist Executive Chef, Master Cook, Cooks, Pantry Workers and Helpers as needed in execution of service. Conduct training for Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities. Conduct inventory on a regular basis to ensure proper par leve.

Responsible for working in various kitchen of MGM Grand including but not limited to: EmployeeDining Room, Room Service, Banquets, and TAP. Currently working as a Seasonal Cook at WetRepublic. Cooking and preparing all menu items in accordance standards set by the Chef. Stocking and maintaining sufficient levels of food on the line. Maintaining a clean and sanitary work environment

Responsible for creating new and innovative dishes and recipes. Developed and maintained food and supply inventory controls. Recruit, interview, hire and train back-of-house kitchen staff. Manage daily kitchen operations and create standards that abide safety and health regulations;identify and provide solutions for any problem areas. Created systems to control spoilage and preserve foods.

Responsible for working all areas of the kitchen including the line, plancha, grill, garde manger, and eggs. Responsible for firing and preparing all food orders coming from The Overlook Grill, Boulevard Pool and Bamboo Pool. Expert experience with banquets and preparing meals for large groups of 1,000+. Expert knowledge of maintaining and checking all cooking times and temperatures for multiple outlets. Ability to execute food orders in a timely matter in a high-pressure environment while maintaining quality at all times. Manage daily kitchen operations and create standards that exceed safety and health regulations.identify and provide solutions for any problem areas

Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate aseamless dinner service. Responsible for preparing all sauces and stocks for each shift. Understand and adhere to company's policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards. Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures. Keep to proper garnish set up and plate presentation for every dish.