Aaron Cole

I started as a line cook. it consisted of prepping food for dishes we served during dinner. Worked saute, fry, and pantry. Two and a half years in, i became assistant kitchen manager and six months later i became head kitchen manager. I have learned how schedule, work with the cost of goods and how to run a line.

Prepared and cooked menu items according to standardized recipes and presentation guidelines.

Maintained cleanliness and organization of kitchen workstations to ensure compliance with health standards.

Collaborated with team members to streamline food production processes, improving service efficiency.

Assisted in training new staff on kitchen procedures and safety protocols for optimal performance.

Operated fryers to cook chicken fingers and wings to perfection.

Maintained cleanliness and organization of kitchen equipment and workstations.

Ensured compliance with food safety regulations during food preparation.

Assisted in training new team members on cooking procedures and safety practices.