Experience

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  Bayside dining (drummond island resort & conference center)

  Mar 2014 - Sept 2014

  Banquet/caterer/sous chef/kitchen management

  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.

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  Piper restaurant

  Oct 2014 - Aug 2015

  Prep/sauté/line cook

  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.

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  Gravity taphouse grille

  Sept 2016 - Aug 2017

  Saute/grill/ line cook

  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. Show less

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  Social kitchen and bar

  Aug 2017 - Apr 2018

  Saute/line cook

  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…

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  Red lobster

  May 2018 - Jun 2019

  Saute/grill/line cook

  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….

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  Kanela breakfast club

  Jun 2019 - Apr 2020

  Line/prep cook

  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.

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  Downtown bar and grill/ phillips community college

  Apr 2020 - Mar 2022

  Prep/grill/ sauté/line cook

  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. Show less

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  Savor...

  Feb 2023 - Nov 2023

  Line/prep/cater/banquet/concessions cook

  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.

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  Buffalo wild wings

  Mar 2023 - Mar 2024

  Prep cook/line cook

  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…