|ServSafe Certified||Trained Banquet Cook|
Oversaw food preparation for the entire restaurant.
Developed a systematic daily preparation list for the kitchen.
Interviewed prospective employees.
Created dinner features for the weekends.
Worked all stations in the restaurant, including grill, fryers, pizza, and sauté.
Balanced cash drawers at the end of the night.
Assisted in creating and pricing menu items.
Prepared food items according to recipe standards.
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