Aiden Vega

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Grilled meats and seafood to customer specifications.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.

This is a lot of prewritten stuff that this site is giving me, It will be long and tedious to read this if I just keep clicking these buttons. I've done everything imaginable as a line cook, except for opening, and most of the Manager things like scheduling and ordering.

• Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
• Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or hotel pans.
• Inspected dishwashing equipment and reported issues to supervisor.
• Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.

Same with current job I could just keep adding things, I was the most efficient and quick dishwasher anybody has ever seen at my work. The head chef personally asked me to come work the line instead and the dishpit fell to ruin once I left so I frequently had to go back and help the Dishwashers in between cooking.