menu items for 3,000 Facebook employees in fast-paced environment
Flagship Contractor (Former Employee) – Menlo Park, CA – 4 March 2016
Was able to learn from a wide array of Chefs from different backgrounds and expand upon my culinary career in a large institutional kitchen setting. Opportunities to create eight item menus based upon a theme or region and execute your personal menu for a large group of patrons. It also forced you to be quick on your feet and adapt to changing environment. For example, if you had a popular dish and it was running low, you had to be prepared to come up with a substitute dish on the fly. Also very informative to learn how large scale kitchen production works.