Cook - Commissary And Catering Kitchens
I assisted the Catering Sous Chef on events booked through the AMS Catering and Conferences team as well as internal AMS Club Bookings. This involved working in teams of 3-10 people to prepare for events ranging in size from 30-600 people. We made sure food was prepared fresh and from scratch, delivered on time and to the satisfaction of clients. I also.