Highly skilled and efficient fast food worker with a strong understanding of food safety protocols. Maintains a well-stocked, organized, and clean kitchen environment to optimize productivity. Valued team player who consistently demonstrates punctuality and possesses excellent communication and multitasking skills. Authorized to work in the US for any employer.
Overview
2025
2025
years of professional experience
1
1
Certificate
Work History
Shift Manager
Wingstop-Las Vegas, NV
- Current
Oversee and inspire team members, ensuring efficient and timely coordination of breaks
Assemble and package orders in strict adherence to Wingstop's established standards
Provide comprehensive support to all other positions as required.
Consistently prepared identical dishes multiple times daily with meticulous attention to detail and quality
Provided comprehensive product information and menu item explanations to accommodate dietary restrictions
Effectively communicated menu item details and offered recommendations to promote featured products
Maintained well-stocked workstations with necessary supplies and spices to optimize productivity
Reduced customer wait times by efficiently operating the customer window and sales register
Safely operated the pizza oven and other kitchen equipment in strict accordance with manufacturer guidelines
Trained new staff members on restaurant practices, culture, and procedures
Carried out supervisory responsibilities in compliance with company policies and applicable laws
Fostered a positive and productive work environment
Proofed dough and baked breads, cookies, and other bakery products to perfection.
Line Cook/Prep/Dishwasher
Chick-fil-A-Fort Lauderdale, FL
01.2015 - 01.2017
Inventory Management: Strategically relocated inventory from primary storage to readily accessible compact refrigerators, freezers, and containers, thereby enhancing kitchen staff productivity
Sanitation and Hygiene: Implemented rigorous sanitation protocols by disinfecting countertops and meticulously wiping down food preparation surfaces to mitigate the risk of illness and prevent cross-contamination, particularly from raw meats
Dishwashing and Cleaning: Demonstrated efficiency in loading and unloading dishwashers, while reserving manual cleaning for large pots and frequently used prep items employed by kitchen personnel
Dishware and Utensil Management: Systematically scraped, washed, and efficiently restocked dishware, utensils, and glassware, ensuring the kitchen's readiness to meet customer demands
Teamwork and Organization: Cultivated a highly efficient team environment by maintaining organized, immaculate, and properly sanitized kitchen areas
Replenishment and Restocking: Contributed to the team's ability to meet projected demands by replenishing work areas throughout the restaurant, including server stations, salad bars, and supply cupboards.