Imari White

Line Cook

Location 15h@2xBrooklyn, New York

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Summary

I believe in the freshest ingredients possible to give me the best food and the best quality. I enjoy going to farmers markets weekly to pick out my own ingredients so i know that whoever eats my dishes get the best possible plate. I am passionate about perfection and about the quality of my food.

I believe in the freshest ingredients possible to give me the best food and the best quality. I enjoy going to farmers markets weekly to pick out my own ingredients so i know that whoever eats my dishes get the best possible plate. I am passionate about perfection and about the quality of my food.

My Dream Job is Consulting Chef

Work Experience
  • Line Cook

    Rice & Gold
    Sep. 2017 to Present (2 months)
  • Sous Chef

    Hilton Brooklyn New YorkBrooklyn, NY, US
    Dec. 2016 to Present (11 months)
  • Line Cook

    Sweet PollyBrooklyn, NY, US
    Nov. 2016 to Dec. 2016 (1 month)
  • Pastry Chef

    elbertas
    Sep. 2015 to Sep. 2016 (1 year)

    See Details

    Role & Tasks:

    Dessert and Bread Production. Recipe & Menu Development!

  • lead line cook

    Bar CorvoBrooklyn, NY, US
    Feb. 2016 to Apr. 2016 (2 months)
  • Pastry Cook

    The Polo BarNew York, NY, US
    Apr. 2015 to Sep. 2015 (5 months)

    See Details

    Role & Tasks:

    Pastry Production and Dinner service.

  • Kitchen Manager

    Pret A Manger USA
    Apr. 2014 to Apr. 2015 (12 months)
  • theater manager

    BAM
    Sep. 2012 to Mar. 2014 (1 year and 6 months)
Education
Skills

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Dressings

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Portioning

Expediting

Family Meal

Sauce Development

Scheduling

Food Budgeting

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Up to 100 covers a night

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegetable Breakdown

Vegetable cookery

Menu development

Charcuterie

Off-site Event Management

Chopping

Purveyor/Local Farmer Relationships

Receiving/Organizing

Saute

Food Safety Knowledge

Grilling

Up to 200 covers a night

Vegan / Vegetarian Cooking

Meat Cookery

Certifications & Courses
  • Fireguard
    FDNY
    Jan. 2023
  • Food Handlers Certification
    Department of Health & Hygiene
    Jan. 2023
Interests
recipe development
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