I have worked in and around kitchens for the 12 years at two different restaurants.At both of them i was a lead line cook and one i managed the kitchen. Both where high volume stores. the fist was at Village inn and the second was at Mountain Shadows. My day to day responsibility was to maintain over all food quality for the kitchen and to help take care of the weekly ordering.
At mountain Shadows to help build and maintain a good customer base and help the business grow by maintaining food quality .When i stated the sales where around $4,500 a week to around $10,000 a week over a five year period. A big part was to help create a positive culture.
manged the kitchen help with food orders over see repairs. When i started i was a line cook and was promoted to kitchen manger
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