Arthur Mills

• Enhanced customer satisfaction by promptly greeting and seating guests upon arrival. Host
• Increased restaurant efficiency by maintaining an organized host stand, including menus, reservation logs, and seating charts.
• Maintained a clean and welcoming atmosphere by quickly addressing spills and resetting tables after guest departure.
• Monitored seating area and checked restrooms regularly to keep spotless.
• Rearranged tables and chairs for large parties and retrieved high chairs for children.

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Grilled meats and seafood to customer specifications.

• Maintained high level of safety when using hand and power equipment for hoisting, measuring, testing, and drilling of various types of installations.
• Enhanced customer satisfaction by providing efficient installation services and timely resolution of issues.
• Installed and configured new equipment and systems according to company standards.
• Collaborated with sales teams to ensure seamless transition from sales to installation, enhancing overall customer experience.
• Maintained updated knowledge of all equipment, products, and services to properly educate customers.

• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.

• Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
• Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Grilled meats and seafood to customer specifications.

I hang chickens at 90 miles on a hook and keep repeating those steps till there are no more chickens seen I hang around 12,000 chickens a day