Alexander Acuna

I work in a fast paced environment and am on my feet the whole shift. I am responsible for cooking and assembling multiple orders at once while being clean and consistent. I work with a team but can do well on my own too. Occasionally I unload the truck orders and help in other areas of the kitchen too.

I worked at both olive garden and red lobster. I was a line cook and prep cook at both. I unloaded the truck for red lobster every week and learned to prep and work the line. At olive garden I worked till closing. I was responsible for cleaning my station and the floors, and making sure everything was set up correctly for the next shift.

I started as a dishwasher and moved up to crew chief. Some of my responsibilities were to support my servers and cooks as needed. I greeted customers and checked on tables. Most nights i had to go back and forward from cooking, seating customers, and running dishes. I was also responsible for counting the safe every night and watching labor. I made sure me and my coworkers had the restaurant clean and ready for the morning shift.