As a Line Cook within prestigious Country Clubs in Florida, I was responsible for the preparation and timely service of daily meals, including breakfast, lunch, and dinner, across multiple on-site restaurants. My role involved close coordination with the Executive Chef and Sous Chef to ensure accurate ordering and efficient stock management.
I maintained a clean and sanitary workstation in full compliance with HACCP guidelines and internal company standards. Daily duties included executing recipes to specification, portion control, plating with attention to presentation, and managing multiple orders simultaneously during peak service hours.
I worked as part of a fast-paced, high-performing kitchen team, where communication, reliability, and adaptability were essential. Consistently demonstrated a strong commitment to food quality, kitchen organization, and delivering an excellent guest dining experience.