Philip J. Shultz

Prepping, and preparing a range of courses before and during service. Garde Manger in charge of appetizers, salads, desserts.

Managing the station for appetizers, salads, desserts. Assisted in restaurant daily hours as well as many on and off site catering events such as weddings. I assisted in inventories, planning food purchases, food check-in and stocking. Trained several new kitchen employees.