Cook Shift Leader
Crossroads Pizza
09.2022 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained well-organized mise en place to keep work consistent.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Supervised and enhanced work of 4 person team producing more than 150 - 200 plates per day.
