Sahony I. Sanchez

Dedicated First Level Chef with 1 year of experience at The Mark Hotel, a Forbes Five-Star property. Trained under Jean-Georges culinary standards in high-volume fine dining. Proven ability in mise en place, station organization, and classical French techniques. Recognized for reliability, speed, and maintaining immaculate HACCP standards during service for 200+ covers nightly. Upheld 100% health inspection.

compliance with zero safety incidents to date.

Collaborated with whole staff during Charity Gala of personalities

trained new interns on station setups, labeling and hotel SOPs.

Garde Manger

Prepared cold dishes such as salads, appetizers, and charcuterie, maintaining high standards of food safety, quality, and presentation.

Techniques: Knife skills, Mother sauces, stock production, protein fabrication.

Fry Cook

Handled frying station, controlling oil temperature, cooking times, and ensuring consistency, safety, and cleanliness.

Pizza Cook

Prepared pizzas from scratch, including dough making, topping, and oven management, ensuring quality and efficiency.

Breakfast Cook

Cooked a variety of breakfast items in a fast-paced environment, maintaining speed, organization, and consistency during peak hours.

Sauté Cook

Worked the sauté station, preparing hot dishes using sautéing techniques, managing multiple orders, and ensuring proper timing and presentation.

Grill Cook

Experienced in grilling meats, seafood, and vegetables to proper temperatures, ensuring quality, flavor, and presentation. Skilled in managing grill timing, heat control, and maintaining cleanliness and safety standards in a fast-paced kitchen.

Santo Domingo, D.N. 15 de Julio de 2024