Garrett Sennhenn

 

Work History

Work History
Sep 2013 - Present

Bartender

Commons Ale House - Santa Monica, CA
  • Customer service and cleanliness is the number one priority upheld
  • Responsible for opening, closing, and day to day operations of the bar; money drawer, changing of kegs, cleaning etc.
Aug 2015 - Present

Line Cook

Belcampo Meat Co. - Santa Monica, CA
  • Grill Cook in charge of cooking all proteins ranging from petit cuts all the way up to 50 oz. chops 
Feb 2015 - Feb 2016

Lead Line Cook

Sonoma Winde Garden - Santa Monica, CA 
  • The opening chef with responsibilities including: ordering and receiving , station checks, temperature logs, staying on top of line and prep cook dutys, as well as cooking and expediting lunch/brunch service.
Nov 2014 - Feb 2015

Line Cook

Cafe Del Rey - Marina Del Rey, CA
  • Work all stations including Saute, Grill, Fish, and Garmage
Feb 2011 - May 2013

Lead Line Cook

JRDN Restaurant at Tower 23 - San Diego, CA
  • Worked as Saucier, Sauté, Grill, Expo, and Garmage cook.  
  • Winner of "Best Hotel Restaurant, Fine Dining" from the California Restaurant Association 2012-2013
Jan 2010 - Feb 2011

Line Cook

Three Tomatoes Trattoria - Burlington, VT
  • Saute/pasta/pizza cook in high volume fine dining Italian restaurant.
  • Salary: $14/hour
Sep 2006 - Jan 2007

Line Cook

Luma - Orlando, FL
  • Fine dinning preparation of French, Italian, Japanese, Southern and Northern American cuisine.
 
Aug 2003 - Sep 2006

Sous Chef

Three Tomatoes Trattoria - Burlington, VT
  • Began as a Garmage Cook and rapidly moved into the Saute, Expo and Grill stations.
  • Became Sous Chef in the Fall of 2005, I was 18 years old.
  • Considered very talented for my age; moreover, well respected for the focus and professionalism that I applied to the restaurants needs.