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Christian-Robert Toledo

Majoring in Culinary Arts
SUNY Delhi, Class of 2015
From Rosedale, NY
I would consider myself a hard working individual who always looks forward to what he can do in the industry. I love to work in the kitchen, and its a passion that I am glad to have for. I look forward to the that one day in my later career to open my own restaurant. I am a team leader, but always supports anyone in the team if needed.
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Christian Robert-Toledo Earns Honors at Culinary Competition

Christian Robert-Toledo of Rosedale earned a Bronze medal in Hot Food and Cold Food at the Second Annual ACF Spring Culinary Classic at Schenectady County Community College on April 17-18. Robert-...

May, 01 2015 - Verified by SUNY Delhi
Christian-Robert Toledo was recognized for graduating
Spring 2015 - Added by Christian-Robert
Line Cook/Banquet Chef/Prep cook at The Otesaga Resort Hotel
-Set up and stock stations -Prepare food for service -Cook menu items in cooperation with the rest of the kitchen staff -Answer, report and follow executive or sous chef’s instructions -Clean up station and take care of leftover food -Stock inventory appropriately -Ensure that food comes out simultaneously, in high quality and in a timely fashion -Comply with nutrition and sanitation regulations and safety standards -Maintain a positive and professional approach with coworkers and customers
May 2015 - December 2015
Line Cook, Banquet Chef at Scarsdale Golf Club
-Set up and stock stations -Prepare food for service -Cook menu items in cooperation with the rest of the kitchen staff -Answer, report and follow executive or sous chef’s instructions -Clean up station and take care of leftover food -Stock inventory appropriately -Ensure that food comes out simultaneously, in high quality and in a timely fashion -Comply with nutrition and sanitation regulations and safety standards -Maintain a positive and professional approach with coworkers and customers
May 2013 - August 2013
Line Cook, Banquet Chef at Scarsdale Golf Club
-Set up and stock stations -Prepare food for service -Cook menu items in cooperation with the rest of the kitchen staff -Answer, report and follow executive or sous chef’s instructions -Clean up station and take care of leftover food -Stock inventory appropriately -Ensure that food comes out simultaneously, in high quality and in a timely fashion -Comply with nutrition and sanitation regulations and safety standards -Maintain a positive and professional approach with coworkers and customers
May 2012 - August 2012
Assistant Cook at Farrell Commons at SUNY Delhi
Management of student workers; Manage of preparation and distribution of food for the student body.
January 2012 - January 2013

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