River Lin

I’ve been a trainee at the pastry/dessert and entrée section in Enoteca.

Prepping:

Tiramisu, panocota, semi-fredo, salsa, herbs, portioning, and making fresh pasta

Service:

Assemble desserts, making salads, open oysters, slicing meats, and plating

I understand how to butcher and clean red meat and poultry and portioning

• whole chicken, whole duck
• french lamb racks
• cleaning loins, mincing meat
• making sausages from scratch
• Portioning

• Cleaned and organized kitchen equipment, appliances, and utensils.
• Stocked food items and supplies.
• Prepared starter, main courses
• prepping
• inspection for food presentation, and garnished plates

• Operated dishwashers
• Organized storage(FIFO)
• understand techniques and methods used in food preparation.
• set up buffets for special events