I know I’m young, but I’ve been in the industry for about 7 years now. Anything I don’t know you won’t have to tell me twice. I love what I do and I want to learn and soak up as much as I can.
Overview
9
9
years of professional experience
Work History
Kitchen Supervisor
Orions Roof
12.2022 - Current
Cooked multiple orders simultaneously during busy periods, worked long hours until about 1-2 A.M.
Prepared dishes in fast-paced environment, on average 300-450 covers a night.
Restocked food items throughout shift to prepare necessary ingredients for cooking and serving
Wrote prep list and managed prep team and line
Executed service for lunch and brunch
In charge of butchering and meat fabrication
Helped with placing orders and receiving and organizing walk in
CIVIL
LIBATION/WHISKEY KITCHEN
09.2021 - Current
Worked on the line, night and day shifts
Worked brunch and egg station
Worked as a prep cook
GRILL COOK/SUSHI CHEF/PREP
ALOHA SNACKS
05.2020 - 08.2021
Handled and prepped fish (deboned and prep for service)
Cooked on the line and worked the flattop, and prepared and cooked caterings
Rolled sushi
DISHWASHER
THEN LINE COOK, GINO'S PIZZERIA
06.2016 - 09.2019
Worked on the line, and plated food in a busy and high-pressure atmosphere
Prepped and handled various vegetables,food items, etc
Substituted for or assisted other cooks during emergencies or rush periods
Prepared and went to caterings
Helped do some managerial things like make the schedule, make the following days prep list
Cleaned dishes and practiced typical safety and cleanliness procedures
Helped with prep items
Worked on the line, this was really my first time working in a kitchen