Red Lobster

During my time working at Red Lobster, I was stationed in the kitchen behind the assembly line. I began my duties at the fry station, where I was responsible for frying various foods. As a result of my experience in both the fry and sauté stations, where I gained most of my knowledge in the kitchen. I became skilled in sauteing kinds of pasta such as Cajun Chicken Alfredo, Shrimp Alfredo, and the Dream pasta, which was made up of cheddar sauce, sauteed shrimp and crabmeat; alfredo linguini, and other seafood dishes. Among these, my favorite was the Kung Pao Shrimp Pasta, which included spicy seasoned shrimp that were battered and deep-fried and served on top of linguine tossed in teriyaki sauce. It was then finished off with edamame beans, cabbage, scallions, and cashews as a garnish. Although my experience as a prep cook was limited, I was familiar with the various knife cuts required for preparing menu items, as well as the significance of food sanitation. 

Kung Pao Shrimp Pasta