Cook/prepare meats, fish, poultry, vegetables, and sauces.Execute standard recipes while utilizing proper cooking techniques.Maintain a clean/sanitized station and equipment, assuring the latter is in good working order.Follow health, sanitation, and personal hygiene standards. Demonstrate/maintain awareness of occupational hazards and safety precautions.

Responsibilities:Prepared all food items according to prep sheets or as per the Manager's instructions.• Safe handling of products while creating an environment free of cross contamination.• FIFO (First in First Out) and LDIR (Label, Date, Initial, Rotate) systems.• Opening duties : Par Stock, Prep, fry (clean/replenish) and online set-up.• Closing duties: Trash, dish tank, 100% clean/sanitize and proper rotation/storage of food products etc…

Responsibilities:Hot/cold food and produce preparation: cheese spreads /fruit platters /vegetable crudités/charcuterieboard /dessert platters.• Restaurant/catering/ banquet/ table-side Mise en place, preparation, cooking and plating.• Food/produce/cleaning supply requisitioning, stocking/FIFO, and 100% safety and sanitation execution.

Responsibilities:• (Community College): Food requisitioning, opening, equipment staging, foodpreparation, station pars, production and service.• Breakfast/lunch, nutritionally driven farm to table menu• Closing procedures: 100% wash, rinse, sanitize, polish etc….• Duties (Bar and Grill): Opening, unload/inspect incoming inventory, proper storage of proteins/produceetc., par stocking of station (grill, sauté, fry, grade manger etc.) staging of kitchen equipment.Accomplishment(s):• Introduction, insight, science and knowledge of Southern smoking.

Responsibilities:•Menu items in their entirety are prepared/cook from scratch, with local organic ingredients wheneverpossible. Offering a refreshing take on mama’s recipes.• Preparation, sauté/saucier, flattop, fry side, and Garde Manger.• Sanitation, attention to detail, quality, and above all customer satisfaction.• Accomplishment(s):Firm and fluent insight to the inner operations of the culinary industry as a whole,with the grand opportunity of education.

Responsibilities: •Sanitation assuring safe handling, preparation, cooking, serving and consumption offood products.• Cooler/freezer/station pars, Prep and Production…Accomplishments:• Safe handling/cooking techniques/internal temperatures of seafood etc….

Responsibilities: •Forecasting, menu planning, requisition, stock (cooler/freezer/station (s)), FIFO/label,prep, par-cook, cook (sauté/grill/Garde Manger/fry), and plate.• Closing: 100% wash rinse and sanitization of floors, surfaces, utensils and machinery. Properly flip,relabel, wrap and store produce/proteins. Assuring all kitchen equipment is off.Accomplishments:• Mastering the art of communication…

Responsibilities:•Composing/implementing soup(s) of the day, Chefs tastings and weekly specials. Stock/prep/cookingexecution and sanitation…• As part of the farm to table aspired team, was required to be informative in regards to regional out/in-season produce. The latter was important when introducing (testing/trouble shooting) and finalizingthe standing menu.Accomplishments:• Time management was a strength reinforced while upholding my position, was made possible withthe skill of prioritization.

Responsibilities: •Preparation, cooking, and plating techniques. Opportunity given to display ambition, team involvement, and leadership.• The close sanitizing procedures were unique, systematic and fun. .Accomplishments:• Executive Chef Keaton was an example for myself, it was a self-imposed duty to observe his teachings.The concept of accountability was ascertained from that exposure.

Responsibilities:•As Co-Sous Chef, shared creative control…Vocally active in all facets of kitchen activity: Food/labor cost,forecasting/menu planning, converting/applying standard recipes, procuring seafood/proteins/produce,monitoring/tracking procedures, quality/waste control, sanitation practice/enforcement etc….• Accomplishments: Dedication/contribution, skills, execution, supervision, attitude and independence’s/dependency.