Experience

Blu Crabhouse & Raw Bar

• United States
• Restaurants
• 1 - 100 Employee

• CULINARY INTERN

  • Aug 2020 - Present

  - Currently working at the cold kitchen preparing salads and plating deserts.- Working at the prep kitchen preparing food that needs to be plated on the line mostly sea food, pizzas, crab soups, seafood baskets, pasta dishes as well as sauces such as Cajun sauces and red Cajun sauce served with pasta dishes.- I prepare salads such as Ceaser salads, Tuna Tacos, Lobster Tower, Quesadilla salads.- I do the closing of the restaurant when required to do so.- Attend to instructions given by head Chef.



Brennan's of Houston

• United States
• Restaurants
• 1 - 100 Employee

• CULINARY INTERN

  • Nov 2019 - Aug 2020

  - Prepare Deserts in the production kitchen, deserts such as Crème brûlée, birthday cake, snickers etc.- Make ice creams from scratch.- Prepare quiches on a daily basis.- Make deconstructed deserts for special events.- Worked at the hot production section and party kitchen and prepare different types of foods that are required by customers for the parties. - Preparing salads as per the orders.- Attend to instructions given by head Chef. - Prepare Deserts in the production kitchen, deserts such as Crème brûlée, birthday cake, snickers etc.- Make ice creams from scratch.- Prepare quiches on a daily basis.- Make deconstructed deserts for special events.- Worked at the hot production section and party kitchen and prepare different types of foods that are required by customers for the parties. - Preparing salads as per the orders.- Attend to instructions given by head Chef.