Cook
Current• Greeted an average of 650 guests daily and fielded inquiries about menu items, and provided recommendations and allergy information as requested• Produced high-quality entrees with proper portions according to restaurant menu and company standards• Reviewed menus, production orders, and modified dietary needs to provide residents with quality food that suited their individual dietary needs. • Assists in menu planning and recipe development, utilizing standard metric recipes, testing products and tasting panel• Assist in supervision (e.g. training, and implementing compliance) and instruction of subordinate cooks and service workers, as necessary• Fostered teamwork, safety, and professionalism