- Ensured that all food products were prepared, cooked, and presented to the high quality, and standards are always 100% adhered to. - Assisted Chefs in all of the cookery, Saucier, Garde Manger for the dining room - Maintained stock, rotating produce, and dry goods are reached 100% properly stored.- organized the banquet; service includes both plated and buffet-style meals for up to1500 residents.- Expedited hot food at an average of 350 - 500 covers per night - Worked… Show more - Ensured that all food products were prepared, cooked, and presented to the high quality, and standards are always 100% adhered to. - Assisted Chefs in all of the cookery, Saucier, Garde Manger for the dining room - Maintained stock, rotating produce, and dry goods are reached 100% properly stored.- organized the banquet; service includes both plated and buffet-style meals for up to1500 residents.- Expedited hot food at an average of 350 - 500 covers per night - Worked side by side with the Chef Departie, developed, created unique menu items, and plate presentations that increased customers by 50%.- Worked various stations of the main kitchen line (Grill, sauté, broiler, pantry, pasta).- Kept ticket times low through staff efficiency and strong communications. - Conducted the opening, stocking, prepping, servicing, and closing down of food station - Reported directly to the executive chef to maintain flow in the kitchen.- Supervised and trained new chefs and improved performance by 20%. - Kept records of quantities produced and used in accordance with established procedures. - Developed process that reduced waste by 40% and improved supply turnover by 70%. Show less