I worked the line in a very busy restaurant located downtown near convention center and arena district - high volume and turnover rate with the Marriott right behind; mostly worked grill. I trained new line cooks and dishwashers.Majority responsibilities included grilling New York strips, ribeyes, beef tenderloin medallions, pork porterhouses, salmon. I also grill was responsible for cooking and prepping all sides for entrees, such as twice-baked potatoes, and work with sauté pans for encrusted… Show more I worked the line in a very busy restaurant located downtown near convention center and arena district - high volume and turnover rate with the Marriott right behind; mostly worked grill. I trained new line cooks and dishwashers.Majority responsibilities included grilling New York strips, ribeyes, beef tenderloin medallions, pork porterhouses, salmon. I also grill was responsible for cooking and prepping all sides for entrees, such as twice-baked potatoes, and work with sauté pans for encrusted walleye, halibut, pork tenderloin, tenderloin tips, pulled pork and Brussels sprouts. Other duties included production of mashed potatoes daily, béarnaise, cutting and blanching Brussels sprouts and fries, dicing raw tuna for tartarre, preparing beer batter for fish n chips cucumber slaw for calamari. Show less

As a banquet cook my duties included roasting, grilling and braising meats for large parties; steaming vegetables and holding in warmers; preparing up to 300 salads; producing large volumes of roasted and mashed potatoes; crafting appetizers like crab-stuffed mushrooms, shrimp cocktail, filet canapés with horseradish sauce; working carving station; setting up buffet lines with proper wares and heatingI filled in the time on days when not doing banquets as a sauté cook for Club 55. I created… Show more As a banquet cook my duties included roasting, grilling and braising meats for large parties; steaming vegetables and holding in warmers; preparing up to 300 salads; producing large volumes of roasted and mashed potatoes; crafting appetizers like crab-stuffed mushrooms, shrimp cocktail, filet canapés with horseradish sauce; working carving station; setting up buffet lines with proper wares and heatingI filled in the time on days when not doing banquets as a sauté cook for Club 55. I created the recipes for boeuf Bourguignon, beef Stroganoff, chili, French onion soup, blackened tilapia tacos with vinegar-based coleslaw, house sweet and sour garlic dressing. I produced scallop linguine, Cajun chicken Alfredo, and spaghetti and meatballs to order. Show less

Student

Teach, lead, public speaking, demonstrate drawing and painting before students, curriculum development, assessment