Ernesto Gil Email & Phone Number

Orlando, Florida, United States

Greater Orlando

Peruvian Cuisine

Nashville, Tennessee

Hollywood Beach, Fl

-Manage 3 Supervisors, 23 cooks-Participate in daily Banquet Culinary operations-Assist in creation and planning of menus-Attend Daily BEO meeting-Ordering experience with Birchstreet Order program-Daily Production Lists-Supervise food preparation, production, food quality and presentation-Monitor and ensure compliance with federal, state, local and company health, safety and sanitation standards

Work directly under Sous Chef and oversee that food is being received and cooked to perfection. Communicating with the butcher to ensure timely delivery of protein so the station can cook and serve food the freshest possible. Work hands on with protein section, making brine and marinades so we standardize the flavor of protein to ensure consistency.

Responsible for training and leading cooks in my work station. Making sure all food is up to the highest standards. Taking responsibilities if anything is ever needed or not up to par, showing others to work efficiently and effectively.

Worked in every station of the kitchen which include: Sauce and Canape, Protein, and Garnish. Cooked and prepped in all stations, trained Commis II cooks. Prepared Commis II cooks for busy season by showing them how our kitchen is run. Teach them to take pride in what they do, and to always ask questions so they are constantly learning something new, whether it be something they never did or just a better more efficient way to do something.

Prepare foods to be cooked. Organized coolers, and dry storage. Make sure that I am always ready to lend a hand wherever needed. Help in any way to make sure the kitchen is running smoothly as I learn how the kitchen works, Worked on hot Canapes section with one other person, and made it run as smooth as possible.

Associate Of Science (As), Culinary Arts

Associate Of Arts (Aa), Business Administration And Management, General