Great company with good opportunities for advancement
Executive Chef (Former Employee) – San Diego, CA – May 6, 2016
Worked in the banquet kitchen. Prepared food for
100-1000 guests per day. Able to learn alot about
food, preparation, cooking methods, holding methods and plate presentation. The hardest part is having to manage multiple functions all at once.
The most enjoyable is the satisfaction you get
from guests about the food and service