Joon French

Hardworking individual with a positive and energetic affect. Intelligent and quick learner who exceeds at multi-tasking. Has the ability to follow instructions while being consistent and organized. Creative thinker which assists in staying open-minded in the work environment in order to deal with any number of situations.

Line Cook at The Peoples Pint (2010-07 – 2016-08)

• Set up stations and collect all necessary supplies to prepare menu for service
• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
• Arrange sauces and supplementary garnishes for allocated station
• Cover, date and correctly store all bits and pieces and food prep items
• Notify Chef in advance of likely shortages
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with manufacturers instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times
• Keep the work area fresh all through the shift
• Make sure all storage areas are tidy and all products are stored appropriately
• Constantly use safe and hygienic food handling practices
• Returns dirty food preparation utensils to the appropriate areas
• Assist with all duties as assigned by Executive Chef/Kitchen Manager

Line/Prep Cook at Mesa Verde (2007-06 – 2010-06)

• Clean, cut, or peel various foods to prepare for cooking or serving.
• Weigh or measure ingredients. Prepare foods according to customers' or supervisors' orders.
• Arrange food on serving dishes or in take-out containers. Give food to waiters and waitresses to serve to customers.
• Prepare and serve beverages. Help cooks and other kitchen staff with various tasks.
• Store food properly to prevent it from spoiling. Clean work areas and maintain equipment.
• Load and run dishwashing machines. Keep refrigerators, buffet tables, and salad bars stocked.
• Organize and put away food supplies and equipment in their proper places.
• Keep records of how much food has been used. May order and distribute supplies.

Delivery/Line Cook at The Hangar (2004-03 – 2006-09)

Bartender at Hawks Nest Tavern (2001-02 – 2001-08)

• Collect payment and operate a cash register.
• Check identification of customers to make sure they meet age requirements for purchase of alcohol. Determine when a customer has had too much alcohol and cease service immediately.
• Wash glassware and utensils after each use. Clean bars, tables, and work areas.
• Take drink orders from customers and serving staff. Pour wine and beer.
• Mix ingredients to prepare drinks and prepare garnishes.
• Order and maintain liquor and bar supplies. Manage bar operations and supervise staff.
• Plan displays and bar menus. Prepare appetizers, such as nuts, pickles, or cheese.
• Serve food to customers seated at the bar. Create drink recipes.

High School Diploma – Buxton School (1996-09 – 2000-04)