Anthony Estes

• Managed inventory and supplies to ensure materials were available
• Prioritized and organized tasks to efficiently accomplish service goals.
• Greeted visitors in a friendly and professional manner while directing them appropriately.
• Prepared deposits according to established procedures.
• Processed payments, refunds, and exchanges accurately and efficiently.
• Delivered high-quality customer service through deep commitment to knowledge and performance.
• Processed customer orders promptly and accurately.

Responsible for creating all sauces, creams, bases, soups and reductions

Certified trainer

• Reviewed recipes to determine exact measurements and ingredients to create dishes.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Prepared batches of sauces in advance for upcoming orders.
• Kept detailed records of inventory levels, production processes, and ingredient usage.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Trained kitchen workers on culinary techniques.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Prepared workstations with ingredients and tools to increase efficiency.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Worked effectively in team environments to make the workplace more productive.
• Operated equipment and machinery according to safety guidelines.
• Tested sauces regularly to check consistency, taste, and appearance.
• Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
• Followed recipes and prepared sauces according to restaurant standards.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Trained new team members on proper meat and vegetable preparation techniques.

• Received and stored food and supplies.
• Followed recipes to prepare meals according to customer specifications.
• Set up work stations prior to opening to minimize prep time.
• Measured and weighed food items to comply with portion requirements.
• Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
• Distributed food to service staff for prompt delivery to customers.
• Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Measured ingredients accurately using measuring cups and spoons.
• Grilled and deep fried various foods from meats to potatoes.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Kept the kitchen area clean at all times during shifts.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Executed proper techniques when preparing menu item ingredients.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Sliced meats to prepare for cooking and assembly of menu items.
• Prepped vegetables and ingredients by washing, chopping and dicing.

Building catering orders from scratch cooking

Packing and delivering of goods

• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Assisted in menu planning and ingredient sourcing for various events.
• Assisted caterers with food distribution by organizing food products and plating items.
• Cut or sliced meat, poultry and seafood to prepare for cooking.