• Crafted sandwiches and salads according to customer specifications• Facilities management (i.e. stocking materials, keeping a clean and organized work environment for both staff and customers, and opening/closing the restaurant• Responsible for accurate evening cash register counts and closure of store

• Prepared and assisted in the preparation of all foods for assigned catered events• Perform preparatory work, including preparing fruits and vegetables, cleaning appliances, and organizing kitchen at the beginning and end of each day• Assisted with 7 Bar/Bat Mitzvah held at Kahal Kadosh Beth Elohim

• Prepared meals in a high-volume kitchen, upscale, top-rated establishment• Focused in the assembly, cooking, plating and garnishing of food for patrons• Performed additional responsibilities, as requested by the Chef and Sous Chef

• Instructed students on housekeeping principles, safety and hygiene guidelines• Conducted summer camp fundamental of cooking activities to include: making soups and sauces, grilling, stewing, roasting and sautéing techniques• Led cooking competitions for students to encourage cooking skills• Explained to homemakers, working men and women fundamental of cooking science• Instructed students on theory, techniques and terminology of culinary arts as well as food preparation, applying kitchen safety and sanitation techniques• Courses included: Gourmet Burgers, Catering 101, Traditional Japanese Gohan, From the Farm to Your Plate, Thanksgiving 911 and Pies, Oh Oktoberfest