Description
A position as a Sous Chef which will enable me to utilize my present abilities, experience, and interpersonal skills. Current: Baycare at St. Joseph's Hospital: Currently working as a Coordinator Daily duties. Menu Creation, Help Breakfast cook set up for tray line and Cafe. Prepare Menu for catering and execute the meal. Train new teammate. Prepare daily dessert. Help all teammates prepare food according to recipes. Help maintain all cleaning duty . Work with Chef on order purchase. Current: Working part time as a line Chef for Avila Country Club. Duties at Avila are working as a saute cook which include working with different types of meats prepping of these meats as well as cooking these meats. Prepping Stocks and vegetables for services. Expo is a position that coordinate the food to the right ticket. Grill Chef cuts a variety of steaks, fish, and vegetable that are prepared for grilling. Hilton Garden of North Tampa FL. Line Cook / Banquet Cook 05/10/2011 * worked as a Line Cook, and Banquet Cook Daily duties involves making of daily soups & sauces Baking, frying and grilling of fish, chicken, and steaks. * Prepares all foods on the hotel's restaurant menu.
