Charlette Chartier

* Opening and closing ensuring proper set up for the day.

* Cooking and plating dishes according to recipe guidelines and portion control in a timely maner to ensure customer satisfaction.

* Rotating stock to ensure the freshness of ingredients (FIFO).

* Guided new employees in proper techniques to ensure they were successful.

* Learned to Prep according to bussines.

* Mise en place is crucial to properly manage time and efficiency.

* Read and use production sheets accordingly.

* Clean and maintain cooking equipment.

* Date, label, and store products properly as prepped, frozen, and defrosted.

* Tasted, smelled, and pierced food with fork to verify sufficient cooking.

* Showcased excellent knife skills for precise cutting and preparation of various ingredients.

* Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.