goal is to learn as much as possible , showcase what have learned and have it exceed expectations .strive to work with a team of chefs that strive to consistently better themselves and work together .
food handling
Coustmer service
Cleanliness
food service
Culinary
Hoilday inn
chef de parte
1. Prepared customer orders in a short - order environment .
2.worked with sous chef to prepare prep list for daily mise en place .
3.prepare and cook main course meals, dishes ,desserts ,etc..
4.ensured quality production , the integrity of the buffets, and banquets and customer satisfaction .
cooking
reading books
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