Chef
Jewel Dunn's River Hotel
2017 - 2020
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.