Albert Millsapp

Designed unique food presentations.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Grilled meats and seafood to customer specifications.

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
• Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
• Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
• Conserved resources by utilizing proper portion control techniques during meal preparation.
• Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Handled portion control activities according to specified instructions provided by chef.
• Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
• Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.