I believe my years of kitchen experience from dishes washing to prep can take me to the next level at any position in the kitchen. I'm a fast learner with a willingness and work ethic to be the best person in my given position whatever that may be. I always show up with a positive attitude and leave outside problems or emotions at home, the kitchen is a shared space and negative energy from one employee and bring everyone else down and we must all perform as a well oiled machine. I look forward to this new opportunity to show just how I can expand and further hone my craft while working for a company that will allow me to do so.
Thank You, Chandler Langford
Fast and Dependable
Cleanliness and Organization
Years of kitchen experience
Always looking to progress in my field
I work quick and thorough every time
Cleanliness is key and organization is a must
Prep experience that put me on par to handle any prep needs in the kitchen
I always look to advance in my field and hone my craft to achieve the best possible level of expertise in any kitchen or restaurant.
Kitchen: Prepared raw ingredients to daily specs according to volume of business that day. (Chopping fresh herbs for pizza sauce, Cutting lettuce for salad mix, and grating cheese for pizza) Prepared Garden Salads from fresh salad mix in order to sell throughout the day. Prepared Caprese Salads from sliced fresh cut mozzarella, tomato, and basil chiffonade. In addition to the Caprese Salad we offered a Fresh Mozzarella App which was consisted of sliced fresh cut mozz, and basil chiffonade. Both topped with Basil Oil and Balsamic Reduction. After I finished my prep list for the night I would serve salad orders and wash dishes for the remainder of the evening.
Pizza Line: Set up the line for the following lunch shift, cooked bread loaves to be served with lasagna, and then awaited the lunch shift. I would toss dough, top pizzas and run ovens. My position on the line depended on the volume of business and other employees on shift.
Dishes: I would clean and dry dishes and arrange them on dish rack after drying.
Pizza Line: Unlike Lupis where we worked as more of and assembly line, here we each made our pizzas from top to bottom depending on which person signed off on the ticket. For example if I received a ticket for a House Pizza I would toss the dough, spread the sauce, finish topping it and throw it in the oven.
I did train to work a position called Pantry Line: Where I would prepare hoagies and salads according to spec on given order.
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