Andrew Hedstrom-Maguin

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

-Providing Breakfast, Lunch, Snacks and other requested meals

for professional athletes.

-Ability in preparing cold and hot entrees

-Assisted chef with planning and organizing catering

-Whole fish and poultry butchering

-Delegated task with temporary staff

-Creating new dishes with leftover product

- Ability to work all stations including: Garde Manger, Sautee, Grill and Expediter.

- Train all new hires or incoming staff on all stations.
- Organizing, rotating cold and dry product.

- Communicating to management on issues regarding product and equipment.
- Creating and assisting in development for new dishes and new techniques to provide efficient service.

Worked all stations for both lunch and dinner service for

the Wyld kitchen outlet.

Developed skills including: fabricating proteins, hand tossed pizza

and plated deserts.

Assisted In Room Dining service.

-Trained to work all stations including: Garde manger, Grill, Sautee and Pastry.

-Responsible for the stations daily prep which required skills in pasta and butchering.

-Assisting the chef’s with scaling recipes to assure all dishes were consistent and documented.

-Appointed to maintaining cold and dry storage cleanliness.

-Began as an intern/prep cook and learned food rotation, stock making, extensive knife skills, etc.

-After three months, was appointed to garde manger/oyster station and gained knowledge about
seasonal product, charcuterie, pastry and raw shellfish.

-Preparing in a high volume, open kitchen and encouraged to interact with guest.

-Limited portion sizes and used garnishes to control food costs

-Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.

-Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety

-Recruited top-notch employees for front of the house and back of the house positions

-Managed employees throughout preparation and service of 300 meals per day

-Controlled labor hours and inventory costs through hands-on management and proactive change

-Oversaw training of more than 40 team members

-Purchased food and cultivated strong vendor relationships

-Hired and managed all kitchen staff