Experience

Denton Country Club

• United States
• Hospitality
• 1 - 100 Employee

• Prep Cook

  • Aug 2022 - Present

  As of right now I am currently a prep cook. I help out on the pantry line for most of my time. On Friday nights I am in charge of the “Butcher’s Block” buffet we serve at the club. Items range from a baked potato bar, baked veggie medley, 2 different cuts of meat (either 1 seafood and 1 beef or 2 different cuts of beef). As of right now I am currently a prep cook. I help out on the pantry line for most of my time. On Friday nights I am in charge of the “Butcher’s Block” buffet we serve at the club. Items range from a baked potato bar, baked veggie medley, 2 different cuts of meat (either 1 seafood and 1 beef or 2 different cuts of beef).



Fogo de Chão

• United States
• Restaurants
• 700 & Above Employee

• Churrasqueiro

  • Sep 2021 - Jul 2022

  Started as food prep. Made my way up to dessert attendant, line cook, and ended my time as a gaucha. I prepped food for the salad bar, for the sauté, bread, seafood, and dessert station. I then was in charge of all desserts, baked the desserts that were made in house, and ensured plates came out clean . Once I became a guacha I was trained in the art of churrasqueira brasileira. I learned different cuts of meat, how to properly fabricate them, how to marinate them, how to cut, and how to cook to guests desired temperature. Show less