Ability to preparing ingredients, seasoning meats, taking inventory, overseeing deliveries,organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie.

Set up, prepared, and presented work areas and food dishes in accordance with culinary practices. • Assisted chefs in food preparation and helped run assigned station. • Reviewed and accurately reproduced recipes to produce standardized dishes and sustain quality benchmarks. • Maintained cleanliness of all kitchen areas, and assisted kitchen staff in cleaning, storing, and maintaining all kitchen equipment, supplies, and food inventories.