DARRIEL AMBROSE

• In charge of the Fish station
• Responsible for food preparation and execution for four courses on the current menu
• Responsible for breaking down fish and seafood
• Responsible for order produce along with the sous chef
• Managing staff on the section

• In charge of the cold station
• Responsible for food preparation and execution for the first three courses on the tasting menu
• Responsible for ordering produce
• Participated in four hands events abroad.

• Staged at Schloss Schauenstein for one week, Switzerland
• Staged at Hisa Franko for one month, Kobarid- Slovenia
• Staged at Restaurant Stucki for one month, Switzerland
• Staged at Restaurant KOL for one month, London- UK
• Worked along with four producing companies one week each in Switerzland that covered Bakery, Hunting, Butchery and Fishing

Two weeks Apprenticeship

• Observed the kitchen
• Worked along the garnish chefs for one week
• Worked in the pastry section for one week

• Sous chef for the events kitchen
• Spear headed the cafeteria operation.
• Prepared breakfast and lunch items
• Prepared mise en place for community table dinner service
• Assisted with produce ordering alongside the private events chef
• Responsible for food preparation and execution for the first course dishes for events and restriction dishes every other course
• Implemented and maintained HACCP procedures

• Understanding fundamental concepts of new American cuisine based on techniques and executions
• Ability to understand the basic concept of Garde Manger
• Fabricated and prepared proteins
• Ability to grasp the proper function of the meat line
• Responsible for all stocks and meat based sauces

• Understanding fundamental concepts of modern contemporary french cuisine based on techniques and executions
• Ability to have worked on all stations present in the kitchen; i.e. Cross functional/ Tournant Worked on Garde Manger, Hot App, Fish and Meat Station consecutively
• Responsible for all stocks and meat based sauces
• Mainly responsible for all meat dishes and supervised the proper upkeep of all the other stations

• Understood fundamental concepts of Cantonese cuisine and fusion cuisine based on techniques and executions
• Ability to have grasped the proper functioning of Garde Manger station which merges with the dessert station
• Ability to have fully worked and grasped the proper functioning of Sauté station
• Ability to have fully worked and grasped the proper functioning of the Wok station
• Ability to have fully worked and grasped the proper functioning of the Duck Carving/Roast station
• Responsible for the preparation of hot appetizers and main protein dishes for service

• Prepared and packed to go meals
• Prepared to go meals that were; local, gourmet and healthy or dietary restricted

• Second in command in the kitchen
• Ability to work on all stations present in the kitchen, i.e. cross functional
• Ensured that ingredients were ordered from suppliers by the Owner and Myself
• Ensured that the kitchen was kept in an organized and functional manner
• Ensured that goods were received and stored efficiently from suppliers
• Created special dishes
• Contributed to menu constructions
• Portioned and prepared food items prior to cooking

• Second in command in the kitchen
• Ability to grasp the proper functioning of the Saute station
• Ability to grasp the proper functioning of the Garde Manger station
• Ability to grasp the proper functioning of the Grill No. 9 station
• Ability to work on all stations present in the kitchen, i.e. cross functional
• Portioned and prepared food items prior to cooking
• Created specials and controlled the flow of service
• Supervised weekly staff to ensure efficient food preparation and overall service was conducted
• Ensured that ingredients were ordered from suppliers by the Head Chef
• Ensured that the kitchen was kept in an organized and functional manner
• Ensured that goods were received and stored efficiently from suppliers

• Ability to grasp the proper functioning of the Sauté station
• Ability to prepare salads and hot items for buffet style setups
• Portioned and prepared food items prior to cooking
• Ability to grasp the proper functioning of the Garde Manger station, preparing Salads and Amuse Bouche
• Ability to grasp the proper functioning of the Sauté station
• Ability to prepare salads and hot items for buffet style set ups
• Portioned and prepared food items prior to cooking

• Trained to understand the full operation of the kitchen and supervisory responsibilities
• Ability to have grasped the proper functioning of the kitchen
• Ability to have prepared salads and hot items for buffet style setups Portioned and prepared food items prior to cooking
• Possessed knowledge and understanding of a static buffet menu
• Adjusted recipes to ensure efficient execution

• Second in command in the kitchen
• Placed requisition orders for the kitchen
• Supervised and ensured a proper flow and functioning in the kitchen and with staff
• Ensured that goods were received and stored efficiently from suppliers
• Cross Functional on all stations which were the Meats, Garnish, Larder, and Desserts Station
• Implemented procedures to ensure proper sanitation practices

• Featured chef on the local and regional TV Program WeCookin'; Season 4
• Created special menus and Sunday buffet specials Head chef; in charge of the kitchen operation
• Placed requisition orders for the kitchen
• Ensured that there was a proper flow and functioning in the kitchen
• Cross functional on all cooking stations; cold, hot and dessert sections (primarily the hot section)

• Ability to have expedited food items
• Ability to have grasped the proper functioning of the kitchen
• Responsible for all fried and grilled items prepared in the kitchen
• Portioned and prepared food items prior to cooking

• Ability to grasp the proper functioning of the kitchen including a few dishes on most stations
• Worked on the pasta station Made selective types of pasta
• Portioned and prepared food items prior to cooking

• Responsible for all fried and grilled items prepared in the kitchen
• Portioned and prepared food items prior to cooking
• Trouble-shooting any problems that arose
• Responsible for maintaining a sanitary kitchen work station
• Prepared batter or breading and plating cooked items

• Worked the sauté station
• Responsible for the kitchen when the senior Chef was absent
• Responsible for ensuring stocks were available for Kitchen through requisitions
• Ensured that kitchen was fully equipped and ready for service

• Ran my own catering business

• Head chef; in charge of the kitchen operation
• Placed requisition orders for the kitchen
• Ensured that there was a proper flow and

functioning in the kitchen

• Created special menus and Sunday buffet specials
• Featured chef on the local and regional TV Program WeCookin'; seasons 1 and 2
• Cross functional on all cooking stations; cold hot and dessert sections (primarily the hot section)
• Trained as intern cook then promoted to the executive chef