Chef de Partie under the supervision of Garin Chapman in charge of mise en place for the starter section ,bar section and dessert section helping with the preparation of mise en place for main course when need it substitute for Commies Chef for 3 months and substitute for Breakfast Chef for 6 months helped with orders :purchasing receiving and storing . I was also in charge with BBQ ‘s , function and weddings prep, cooking and serving . Responsible for kitchen opening and closing keeping recorded temps for cooked foods ,chilled and store foods delivery temperature check storage and walkin’ fridges rotation
Chef under the supervision of Kare Sawbridge (owner), I contributed to the selection of the menu and specials of the day menu. I was also in charge with preparing: the daily specials, soup of the day, desserts, party menus, Christmas menu. Within my daily duties were: meat and vegetable dish preparation, keeping the supplies at the corresponding temperatures, rotation in the coolers and book keeping for temperature cooked and raw meats. I was responsible with the kitchen supplies, storage rotation and cleaning products
I worked as a cook under the supervision of Bruce Scott, night shift cook for the Marine Cuisine having the following attributions: take out, serving home-made crab cakes, salmon burgers, fresh batter fish and the home made chowder of the day.
I worked as an expediter under the supervision of Chef Hantz Ditrech, responsible with: the daily bufe and salad bar, line cook (cold line) for breakfast, helping with side stations (omelets and desert). I was also involved in doing the preparation for Poolside Bar mainly: salads, dressings and cooked meats. I was responsible with the cleaning and products rotation in the storage unit
I worked as a prep cook under the supervision of Chef Jerome Nicolas, responsible for daily food preparation including special dinner party plate up: salads, desserts, cheese platters, fruit trays. I was also involved in helping with ordering: stock, cleaning products, raw products and meat. I also helped in the storage of prepped and cooked food as well as. I worked as grillroom trainee responsible for the preparation process: for the service and the cold line (salad bar). During service I was in charge of cleaning and closing the kitchen after service