Xavier Parker

- Used proper cleaning procedure to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

- improvised and created multiple recipes from scratch.

- prepping the day before for meals to be the following day

- proper cutting techniques for poultry, and brisket.

- complete independence and expectation to cook for 50+ people.

- knowledge of breakfast, lunch, and dinner meals, as well as dessert baking.

- charcuterie boards and proper presentation of plates.

- social and able to interact with guest without losing focus on the order.

- prepared in house sauces directed by recipes.

- able to work independently in an efficient manor.

- carrying large amounts of meat for restock.

- cutting skills for onions and other vegetables

- understanding proper temperature levels and danger zones for cooking food

- can operate; flattop, grill, deep fryer, oven, and stove. including techniques to clean them.

- follow the motto clean as you go, as well as first in last out.

- worked in fast paced ordering/serving environment.

- restocking storage from supply truck to freezer.