Line Cook with [<10>] years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Reduced food costs by [
Accurately documented ,resolved customer service issues.Acted professionally and patiently when addressing negative issues.
Trained several employees on safety and health issues.Maintained Inventory control.Identified chronic customer complaints and resolved problems professionally.
Basic Vocational Certificate: Prep CookNutrition coursesClasses in Restaurant and Facility Operations
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