Cara expects only the best for our guests, and at Milestones we do just that. Day in and day out me and my team work hard to meet the expectations of the guest needs with also labour and food cost in mind. I am in charge of all daily operations, organization, cleanliness and standardization of the kitchen. come in and ask for me ill be happy to help you out.

was the Chef and one of the teachers at St. Leonard's where I teach troubled teens culinary skills to motivate them in to learning a trade skill to help better their future and lives.

Was in charge of daily breakfast and lunch for food court and staff work along side the station chef and assisted when necessary

Worked in the Antipasto/Wood burning pizza stationWas in charge of the daily specials; salad and pizzasOrganized and maintained my stationAssisted the chef on main course when volume was highLine cookVia allegro; Staff was rotated between stations I was in charge mostly of grill, pasta and antipastoMaintained high quality standards as a five star restaurant Was in charge of all the preparation for my stationMade fresh pastas, compotes, sauces, and dressings for my stationWas in charge of the organization, opening and closing of my station

Helped in daily preparation of fresh pasta, sauces, soups, and veg.Worked the pastry station, was in charge of all desserts, salads and dressings.Maintained cleanliness and organization of my station. In charge of making daily staff meals.

Worked in Pastry for one month helped make all breads and dessertsWorked in Antipasto for one month helped with prep and serviceIn charge of opening/closing the kitchen and cleaning the stations Line cook

Worked in primi and secondi stations Was responsible for plating, cooking, and cleaning of the stationHelped make fresh bread daily Assisted chef with special event menu's; Work in Traders Restaurant where I am responsible for all aspects of my station.Work in banquet & main kitchens dealing with major functions including kosher, French, and Italian service. Knowledge in different areas of the kitchen, such as preparing soups, main courses, dessert.Setup and clean workstations to ensure efficiency and safety. Second cook

Opened and closed the restaurant kitchen, prepared the workstations for lunch and dinner, maintained cleanliness of the kitchen at all timesHelped schedule staff Was in charge of orders and inventory

Worked on the line: prepared dessert, entrees, vegetables, soups, salads, expedited food within time constraints.Prepped, cleaned, and closed the workstation.