Jack Freeman

Ran my own section in a fast paced high volume kitchen during the summer period upon request of Anthony Thalassinos.

Managed stock and preparation as well as running the kitchen in Chef's absence.

CDP at the Clarendon Hotel ran my own section worked with other section CDP's to have precise plating times for a smooth seamless dining experience. Was in charge of ordering for my section, preparing, storing and cooking.

Was in charge of maintaining the kitchen at the SSCBC. Duties entailed cleaning, stock management, chemical handling, food preparation, function prepepartion and cooking when the role was required during extremely busy summers.