Culinary and Service Industry Professional
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Passionate and reliable line cook with experience in high-volume kitchens, including Disney Springs and upscale dining. Skilled in many areas around the kitchen, with a strong focus on food safety, presentation, and teamwork. Always eager to learn, grow, and contribute to a fast-paced culinary team.
The Boathouse (Disney Springs), Gibsons Restaurant Group, Line Cook 02/2024-10/2025, Orlando, Florida. Prepared daily menu items with broilers, ovens, and sauté stations, ensuring proper portion control and presentation. Handled oyster shucking, pantry, and hot appetizers while maintaining station cleanliness and safety.
Le Cordon Bleu Ottawa Culinary Institute Diplôme de Cuisine 10/2021-06/2022 Ottawa, Canada
