Assist with all aspects with Management Team.Knowledge of food preparation of all recipes. Over seeing food presentation.Making sure all aspects of the restaurant in clean and safe ordinance.ServSafe Certified.

TRI-CITY FISH CAMP, Forest City, NC 2008-2009 Assistant Manager/Prep Cook – Reporting to the Owner• Supervised four employees. Bought produce, meats, and supplies from suppliers to support the restaurants daily and weekly demands. Checked in produce for quality, freshness, as well as quantity. Set- up the stations for each day. Cooked on a Char. Grill, made dishes to order.HAMS RESTAURANT, Kernersville, NC 2004-2008 Corporate Trainer/Prep Cook – Reporting to the General… Show more TRI-CITY FISH CAMP, Forest City, NC 2008-2009 Assistant Manager/Prep Cook – Reporting to the Owner• Supervised four employees. Bought produce, meats, and supplies from suppliers to support the restaurants daily and weekly demands. Checked in produce for quality, freshness, as well as quantity. Set- up the stations for each day. Cooked on a Char. Grill, made dishes to order.HAMS RESTAURANT, Kernersville, NC 2004-2008 Corporate Trainer/Prep Cook – Reporting to the General Manager• Corporate Trainer- responsible for training new hourly employees.• Demonstrated how to keep an organized cooler, a freezer as well as dry storage room.• Bought produce, meats, and supplies from multiple suppliers to support the restaurants daily and weekly demands. • Set- up the stations for each day. Cooked on a Char - Grill, made dishes to order. Supervised seven employees. • Used spec books for each station, recipe, the finished product.• Kept General Manager informed of inventory needs, and waste on a daily to weekly demand.• Informed of other employees work ethics, mannerism, attitudes, as well as progress in their performance. • Line cook- I have worked in these stations. Sauté, char grill, flat grill, main board, fry, salad.• Expo/Swing Manager- I would see out that the orders were to spec, and that order went to the correct party.The Swing Manager allowed the manger on duty to go out on the floor to check tables for service and quality of their food. This was a way to kept the cost of having two managers on duty, cost efficient.• Main Prep- used recipe spec book to make all their home made dishes consistent. Show less

Reporting to the General Manager.Corporate Trainer- I would train new hourly employees and train new upcoming Managers through the on-site corporate training program..Bought produce, meats, and supplies from multiple suppliers to support the restaurants daily and weekly demands. Set- up the stations for each day. Cooked on a Char - Grill, made dishes to order. Supervised four employees. Checked in produce for quality, an freshness, as well as quantity. Used spec books for… Show more Reporting to the General Manager.Corporate Trainer- I would train new hourly employees and train new upcoming Managers through the on-site corporate training program..Bought produce, meats, and supplies from multiple suppliers to support the restaurants daily and weekly demands. Set- up the stations for each day. Cooked on a Char - Grill, made dishes to order. Supervised four employees. Checked in produce for quality, an freshness, as well as quantity. Used spec books for each station, recipe, the finished product.Demonstrated how to keep an organized cooler, a freezer as well as dry storage room.How long you have to get the food to their temps. Show them how important it was to use date dots on all food. Let them know how important it is using gloves, sanitizers at all work stations. All of these necessary procedures make a healthy, safe, well restaurant. Kept General Manager informed of inventory needs, and waste on a daily to weekly demand.Informed of other employees work ethics, mannerism, attitudes, as well as progress in their performance. Line cook- I have worked in these stations Show less

I would see out that the orders were to spec, and that order went to the correct party.The Swing Manager allowed the manger on duty to go out on the floor to check tables for service and quality of their food. This is a way kept the cost of having to managers on duty cost efficient.Main Prep- I had to the recipe spec book to make all their home made dishes consistent.I made dressings, ribs, Mac n cheese, rice, marinades, soups, cold pasta salad, Sauté- Pasta dishes, side… Show more I would see out that the orders were to spec, and that order went to the correct party.The Swing Manager allowed the manger on duty to go out on the floor to check tables for service and quality of their food. This is a way kept the cost of having to managers on duty cost efficient.Main Prep- I had to the recipe spec book to make all their home made dishes consistent.I made dressings, ribs, Mac n cheese, rice, marinades, soups, cold pasta salad, Sauté- Pasta dishes, side dishes, Quesada's, m Show less

TRI-CITY FISH CAMP, Forest City, NC 2008-2009 Assistant Manager/Prep Cook – Reporting to the Owner• Supervised four employees. Bought produce, meats, and supplies from suppliers to support the restaurants daily and weekly demands. Checked in produce for quality, freshness, as well as quantity. Set- up the stations for each day. Cooked on a Char. Grill, made dishes to order.HAMS RESTAURANT, Kernersville, NC 2004-2008 Corporate Trainer/Prep Cook – Reporting to the General… Show more TRI-CITY FISH CAMP, Forest City, NC 2008-2009 Assistant Manager/Prep Cook – Reporting to the Owner• Supervised four employees. Bought produce, meats, and supplies from suppliers to support the restaurants daily and weekly demands. Checked in produce for quality, freshness, as well as quantity. Set- up the stations for each day. Cooked on a Char. Grill, made dishes to order.HAMS RESTAURANT, Kernersville, NC 2004-2008 Corporate Trainer/Prep Cook – Reporting to the General Manager• Corporate Trainer- responsible for training new hourly employees.• Demonstrated how to keep an organized cooler, a freezer as well as dry storage room.• Bought produce, meats, and supplies from multiple suppliers to support the restaurants daily and weekly demands. • Set- up the stations for each day. Cooked on a Char - Grill, made dishes to order. Supervised seven employees. • Used spec books for each station, recipe, the finished product.• Kept General Manager informed of inventory needs, and waste on a daily to weekly demand.• Informed of other employees work ethics, mannerism, attitudes, as well as progress in their performance. • Line cook- I have worked in these stations. Sauté, char grill, flat grill, main board, fry, salad.• Expo/Swing Manager- I would see out that the orders were to spec, and that order went to the correct party.The Swing Manager allowed the manger on duty to go out on the floor to check tables for service and quality of their food. This was a way to kept the cost of having two managers on duty, cost efficient.• Main Prep- used recipe spec book to make all their home made dishes consistent. Show less