Alana Lynn Drechsler

Kitchen

- Prepared warmer food - hot sandwiches, sides, finger foods, and pizzas. Prepared online and to-go orders.

- Donut Shift - Early morning shift; Baked and iced donuts (150+ donuts every morning), prepped and stocked morning food/ingredients.

- Operated fryer, oven, dough-roller, stand mixer. Cleaned and restocked regularly.

Cashier

- Processed transactions via cashier through cash or card

- Maintained cash handling (Ex .Proper cash count/restock opening/closing, identifying counterfeit)

- Provided great customer service by answering questions and resolving issues or complaints, Assisted with restock/inventory. Cleaned as needed.

• Built up to 8+ burgers at once to order. Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Assisted with dishes and cleaned when necessary.

• Operated flat-top grill, deli slicer, POS system.
• Prepared all made-to-order sandwiches and sides, up to 10 orders
• Managed online and to-go orders.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Worked with POS system to place orders, manage bills, and handle complimentary items

• Prepared salads, appetizers and desserts for restaurant guests and catered events.
• Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
• Prepped ingredients ahead of time for quick access during busy periods.
• Stocked supplies to maintain sufficient levels of food products at pantry station.
• Monitored food quality and presentation to maintain high standards.
• Managed ingredient inventory levels, minimizing shortages and maintaining adequate stock for daily operations.
• Adhered to state and local health and safety regulations for food handling and sanitation.