Gracie Thompson

• Worked under Michelin Star chefs leading the sauté and grill section.
• Prepped all ingredients for service.
• Prepared dishes in a high volume fine dining environment.
• Ensured and checked mise en place for service.

SUMMER POSITION

• Prepared food items, such as meats, poultry, and fish.
• Learned and executed fine-dining standards (including proper kitchen etiquette, presentation, and attention to detail).

SUMMER POSITION

• Grilled meats and seafood to customers' specifications.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• Maintained well-stocked stations with supplies and backups.
• Prepared multiple orders simultaneously during peak periods with a high accuracy rate.
• Created identical dishes numerous times daily.