Strong leadership when needed. Experienced cook with over 6 years of experience in the food industry, preparation of raw and cooked foods, and cooking. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements.
I was on the varsity wrestling team, a respected leader in my years in NJROTC, excelled in my firefighting, and health studies at a Career Center. Extracurriculars for NJROTC, and workouts for wrestling, of which I led some of.
I have many responsibilities at my current restaurant. All of our food is made from scratch. I sometimes will open up the restaurant, and prep today's big food items for the chef's who work during the day. However, I normally work during the customer portion of the work day. I come in to prep items for my station every day that I work. For example, if I work on the fryer, that would mean making mashed potatoes from scratch, freshly peeled potatoes, and making my own leek (and some other ingrediants) cream for them. Every day before working, I make sure that my station is clean and sanitized, and that I have all the items and ingredients I will need for the day. I also make sure that I have all writing utensils, I need for that day ready on hand for anything that I might need them for, like writing out labels for items, and end of night lists of what I need the next day.
I arrived at work at 7, and worked until 6:30-9:00. I maintained customer's yards to their satisfaction, and trimmed bushes, weeded out gardens and yards, and make sure that the edges up the yard looked professional and clean. I also made sure driveways and sidewalks were clear of dust and debris. At libraries, and big businesses, I made sure alll of the parking lot was sprayed with weed killer, pulled out big weeds, and leafblowed to make sure that their parking lot, and roads were also dust and debris free, too.
I worked the grill, bun station, and fryer station. I also sent out food to customers. Before the food was sent to customers, I helped make sure the food was up to a customer's expectations. I also closed the restaurant at the beginning of my time working there, and near the end, I would mainly open the restaurant.
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