Ability to service all stations in BOH. Complete domination of work areas and total station ownership. Excellent team player- especially excel at helping fellow combatants on the field.

Responsible for complete preparation of lunch service across four stations and ensure product produced is up to company standards. All product is prepared in house- proper sanitation techniques and regulatory temperature checks are procured daily for quality. Written daily specials.Strong teamwork abilities amongst kitchen/hotel staff in all areas of the hotel for smooth operation.Unfortunately I was unofficially TERMINATED by corporate entities at FM GLOBAL for not getting experimental vaccine against “COVID-19”.

Sous Chef under Executive Chef Chad Terry. Responsible for aiding Chef in ordering all product. Updated order guides using Excel to ensure proper timely delivery. Learned online ordering system through Perkins. Responsible in aiding Chef in daily prep lists for delegation amongst staff. Frequent private banquets in an upper dining room atop regular dinner service- requiring constant focus and organization for proper execution. Worked all stations across the line during service hours. Responsible for kitchen moral being kept high and keeping the objective in a laser focus state.Responsible for freezer/walk-in organization and label/dating product.Weekly inventory/loss sheets.MOD during routine State Health Inspections.