Tyler Gore

Responsible for all aspects of the sauté station. As well, I have the opportunity to create new dishes for our frequently changing menu.

I am responsible for the meat station vegetable cookery. I do the prep for all the dishes that come off the meat station. I set up the station for service, work the line, where I am responsible for the plating of the meat dishes.

As chef tournant Working all stations throughout the kitchen(Meat, Fish, Pasta, and Garde manger). Preparations for each station, filling in for sick employees, also backing up both the executive chef as well as the sous chefs. Also, Training employees to prepare and work stations using proper techniques.

Working the grill for dinner service, carving for special events, prep kitchen work as part of a team and general kitchen support.

First Cook; working all stations: salad, sandwich, grill and buffet, daily menu and buffet preparation, Preparing employee meals, heading the carving station and action grill. Developed and utilized ice carving and buffet presentation skills through formal training. As well as ordering and receiving.

Paid Internship: Rotations in the theme parks’ Production Kitchen, Finnegan’s Bar & Grill and Mythos Restaurant.
Working each station throughout the kitchen including the sauté station, grill, salad station and the fryers. The production kitchen required large scale production, which included the production of breads, cookies, cakes, soups, sauces, and pasta dishes that were later distributed throughout the park

Assistant to Pastry Chef: Responsibilities included assisting the pastry station team with plating and baking soufflés, as well as order prepping the necessary ingredients for the evening dessert items.