At Losanti, I worked as a Broiler, Sautee Cook, and Garde Manger in a high-expectation kitchen where perfect results were a must. I maintained a clean, organized workspace and followed proper storage, labeling, and handling protocols.
At The National Exemplar, I worked as a Shift Lead, Broiler, and Prep Cook, organizing the workspace, receiving and maintaining shipments, and assigning duties to employees. Across my kitchen roles, I’ve prepared food for restaurants and catered events, followed and scaled recipes, and maintained food inventory.
