Miguel Ortiz

Maintaining strict order within kitchen involving menu items due to the matter of cooking for residents with medical conditions such as dementia or alzheimer's. Had a weekly menu to follow working 2 different shifts of 5am-2pm and 10am-7pm. Menu consisted of both seasonal menu and daily that is made at a weekly process allowing time to pre prep and organize ingredients necessary. Also did events for marketing and menu photos.

• Working at turf club cooking signature dishes as a cook 1 line cook. Down from saute, grill, fryer, pasta station, and Cold pantry and expo. Prepping our own ingredients and proteins, from fish, chicken, steaks and cut pork. Sauces and stocks sometimes done as well when needed.

• Worked from patient line to cafe and grill. Cooking for 360+ patients to their specific dietary needs. Following a weekly menu with changes here and there. Working for sodexo contracted.

• Maintain kitchen clean and organized. Making sure prep is done daily with accordance to the daily prep needed for the daily special from a weekly set menu. Also cooking orders from a restaurant menu in means of grill/fryer/or line based methods such as saute or pan searing.