Alona Duncan

• Operated grills, sauté stations, and ovens to support timely meal service.
• Maintained food safety, sanitation, and temperature controls throughout shift.
• Coordinated with kitchen staff to ensure smooth ticket flow and order accuracy.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.

• Prepared diverse menu items following established recipes and presentation standards.
• Maintained cleanliness and organization in kitchen and dining areas.
• Collaborated with team members to ensure efficient service during peak hours.

• Do over 700 covers a day.

• Line cook and grill cook

• Communicated effectively with front-of-house staff to coordinate meal service timing.
• Prepared high-quality dishes according to established recipes.

• Prepared diverse menu items following established recipes and presentation standards.
• Assisted in inventory management by monitoring stock levels and reporting shortages.
• Operated kitchen equipment safely while adhering to health regulations.
• Checked quality of raw materials before use.
• Prepared high-quality dishes according to established recipes.
• Communicated effectively with front-of-house staff to coordinate meal service timing.

• Prepared and cooked meals following safety and sanitation standards.
• Collaborated with kitchen team to ensure efficient meal service.
• Operated kitchen equipment including grills, fryers, and ovens.

• Operated kitchen equipment including grills, fryers, and ovens.
• Communicated effectively with front-of-house staff regarding special orders and dietary needs.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Performed basic knife skills such as dicing onions or slicing meats.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

• Supervised kitchen staff to ensure efficient food preparation and service.
• Managed inventory to maintain stock levels and reduce waste.
• Trained new cooks in food safety and cooking techniques.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Managed a team of kitchen staff including assigning tasks and monitoring performance.
• Improved employee performance by providing constructive suggestions and encouragement.