John Aldrin Corpuz

BREAKFAST CHEF: Prepared a wide range of breakfast items such as omelettes, pancakes, burgers, French toast, and eggs.

Larder Chef: Prepared salads, appetizers, hot and cold dishes and desserts for service. Organized and prepared food items according to recipes, including cutting, slicing, chopping, dicing and marinating.

Grill Chef: Grilled and prepared a variety of meats, fish, vegetables, and other items to order according to customer specifications. Operated various kitchen equipment such as grills, fryers, ovens, stoves safely and efficiently. Monitored grill area to ensure safe and sanitary conditions were maintained at all times.

Prepared sauces, dressings, marinades, gravies, and glazes for food items.

Garnish Chef: Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.

Larder Chef: Organized and prepared food items according to recipes, including cutting, slicing, chopping, dicing and marinating.

Pizza Chef: Mixed doughs according to specific recipes and techniques. Prepared dough for pizzas, including kneading and rolling out the dough.

Pasta Chef: Prepared and cooked pasta dishes according to recipes, ensuring proper portion size and quality of food.