Benjamin Brown

Work History

Line Cook

Arnold’s of Belton

10.2020 - 09.2021

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
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.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Grilled meats and seafood to customer specifications.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Managed inventory and ordered food and supplies to maintain adequate stock.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Line Cook

Hooters of Anderson

10.2017 - 10.2020

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
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.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Grilled meats and seafood to customer specifications.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Improved team morale and productivity through effective communication and collaboration.
Reduced food waste significantly by implementing innovative inventory tracking system.
Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
Increased repeat customer numbers with consistent high-quality meal preparation.
Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Line Cook

O’charley’s

06.2014 - 10.2017

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
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.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Grilled meats and seafood to customer specifications.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.

Sales Associate

Walmart

04.2013 - 10.2016

Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.
Built relationships with customers to encourage repeat business.
Maintained calm demeanor and professionally managed issues in busy, high-stress situations.
Prepared merchandise for sales floor by pricing or tagging.
Helped customers locate products and checked store system for merchandise at other sites.
Answered customer questions about sizing, accessories, and merchandise care.
Provided positive first impressions to welcome existing, new, and potential customers.
Rotated stock and restocked shelves to maintain product availability and store appearance.
Engaged with customers to build rapport and loyalty.
Boosted customer satisfaction levels through exceptional service, addressing concerns promptly, and providing a welcoming store environment.
Accurately processed POS transactions, returning coin, currency, payment cards, and receipts to customers.
Assessed customer needs and utilized suggestive selling techniques to drive sales.
Engaged with customers to effectively build rapport and lasting relationships.
Minimized wait times for customers during peak hours, maintaining a high level of customer satisfaction.
Maintained accurate inventory records to ensure adequate stock levels, minimizing out-of-stock situations that could impact customer satisfaction.
Contributed to visual merchandising efforts by creating eye-catching displays that showcased products effectively and enticed shoppers to make purchases.
Participated in team meetings and training sessions regularly for continuous professional development within the retail industry.
Provided training to new staff on sales techniques and store procedures, ensuring consistent customer service experience.
Fostered collaborative work environment, sharing best practices and sales strategies with new hires.
Participated in visual merchandising, creating attractive displays that stimulated customer interest and sales.
Resolved customer complaints with patience and understanding, restoring customer confidence.
Managed efficient cash register operations.
Stocked merchandise, clearly labeling items, and arranging according to size or color.
Engaged in friendly conversation with customer to better uncover individual needs.
Listened to customer needs and desires to identify and recommend optimal products.
Opened, shelved and merchandised new products in visually appealing and organized displays for optimal sales promotions.
Performed cash, card, and check transactions to complete customer purchases.

Line Cook

Outback Steakhouse

06.2010 - 04.2013

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
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.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Grilled meats and seafood to customer specifications.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Increased repeat customer numbers with consistent high-quality meal preparation.
Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Pressure Washer/ Pressure Truck Operator

Randy Hayes

10.2009 - 06.2010

Demonstrated strong attention to detail in all aspects of work, resulting in high-quality outcomes for clients.
Handled delicate surfaces with care, preventing damage while achieving thorough cleaning results.
Delivered timely and efficient pressure washing services for commercial and residential clients, resulting in high customer satisfaction.
Inspected washing tools, equipment, and materials daily for damage or needed repairs.
Reduced water usage through effective use of cleaning agents and efficient nozzle adjustments.
Used scrapers, brushes and cleaners to eliminate layered on dirt, mud, or debris.
Operated various types of pressure washing equipment, adapting techniques based on surface type and desired results.
Enhanced equipment performance by conducting regular maintenance on pressure washing systems.
Collaborated with team members to complete large-scale projects within specified timeframes.
Conducted quality control inspections after each job completion to ensure thoroughness and client satisfaction.
Maintained safe working conditions by adhering to company safety protocols and guidelines.
Followed safety protocols to prevent accidents and injuries.
Cleaned wash equipment after shift and confirmed proper storage.
Maintained clean and hazard-free work areas.
Kept equipment in good working order and properly stored between jobs.
Delegated assignments to team members and monitored quality of work from each person.
Cleaned windows, mirrors, headlights, taillights, and waxed, and power buffed exterior.
Operated Type equipment safely and efficiently to meet specific job requirements.
Pressure washed car exterior, wheel wells, and tires.
Trained new employees on proper washing procedures and company policies.
Identified repair needs and major maintenance concerns, and escalated issues to management.
Optimized workflow efficiency by following established routes and schedules for transporting materials or servicing equipment.
Ensured regulatory compliance by adhering to environmental guidelines during fluid transportation and disposal processes.
Operated various types of pressure trucks safely, ensuring optimal performance in diverse working environments.
Improved team collaboration, effectively communicating with dispatchers and other operators to coordinate job tasks.
Collaborated effectively with crew members during challenging jobs such as frac tank cleaning or pipeline pigging operations.
Delivered exceptional service to clients by maintaining professionalism and adhering to deadlines for project completion.
Maintained a clean and organized work environment, promoting safety and efficiency throughout daily operations.
Inspected trucks and trailers before each trip to assess safety and identify maintenance concerns.
Inspected vehicle before and after trips and logged and reported mechanical problems to avoid unsafe hazards.
Completed daily inspections, basic maintenance and common repair actions to keep equipment operating at full capacity.
Fastened chains, straps, covers, and binders to secure load during transit.
Documented mileage, deliveries, pickups, customer issues and damages.
Completed routine maintenance on truck to keep in working order.
Inspected load security and checked for damages.

Line Cook

Outback Steakhouse

04.1999 - 10.2009

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
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.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Grilled meats and seafood to customer specifications.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
Assisted in inventory management by accurately tracking supplies and placing orders as needed.
Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Led kitchen safety workshop, resulting in zero accidents or injuries for year.
Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Improved team morale and productivity through effective communication and collaboration.
Reduced food waste significantly by implementing innovative inventory tracking system.
Increased repeat customer numbers with consistent high-quality meal preparation.
Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Optimized food presentation, resulting in positive customer feedback and increased social media attention.
Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Line Cook

Wendy’s

02.1999 - 04.1999

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Line Operator

Electrolux

09.2022 - 12.2022

Communicated effectively with team members across departments for seamless coordination during shift transitions and critical operations updates.
Followed job order for product specifications, dimensions, tolerances, and sequence of operations.
Collaborated with team members to achieve daily production targets and consistently meet deadlines.
Exhibited excellent multitasking abilities, efficiently managing multiple machines simultaneously without sacrificing performance or quality standards.
Followed best manufacturing practices for operation of production equipment.
Contributed to a positive company culture by actively participating in team meetings, providing constructive feedback, and fostering an environment of collaboration and mutual support.
Minimized machine downtime by promptly escalating technical problems to appropriate maintenance personnel for speedy resolution.
Demonstrated adaptability when assigned to different lines or roles within the facility based on changing business needs or staffing requirements.
Ensured a safe work environment by following all company policies and OSHA regulations, leading to fewer workplace accidents.
Sustained consistent output levels even under high-pressure situations, contributing to overall plant productivity goals being met or exceeded regularly.
Prioritized workplace cleanliness, adhering to 5S principles and maintaining an organized workspace that contributed positively towards overall operation efficiency.
Maintained high-quality standards by performing regular quality checks on products throughout the production process.
Read and interpreted documents to reach maximum productivity and achieve quality objectives.
Displayed strong problem-solving skills by identifying opportunities for process improvements, resulting in enhanced productivity or reduced waste.
Increased overall productivity by training new employees on proper procedures, equipment usage, and safety protocols.
Upheld strict documentation practices with attention-to-detail in completing required paperwork concerning product specifications, maintenance logs, and daily production reports.
Reduced accidents and injuries by observing safety policies and procedures.
Boosted team morale and productivity by fostering collaborative work environment.
Increased production capacity by identifying and eliminating bottlenecks in manufacturing process.
Coordinated with other departments to ensure seamless workflow, contributing to overall efficiency.
Maintained organized work area by cleaning and removing hazards.
Made sure that products were produced on time and are of good quality.
Trained new production staff members on safe and efficient production procedures and proper machine operations.
Met production targets and tight deadlines by collaborating closely with team members.
Collaborated with other departments to optimize production workflows.

Line Cook

J Peters

10.2022 - 12.2024

Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
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.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Checked food temperature regularly to verify proper cooking and safety.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Boosted employee morale through positive attitude, willingness to assist others when needed.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Grilled meats and seafood to customer specifications.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Improved team morale and productivity through effective communication and collaboration.
Increased repeat customer numbers with consistent high-quality meal preparation.
Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Prepared and cooked meals according to recipes and customer specifications.
Prepared food items in compliance with recipes and portioning control guidelines.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Maintained smooth and timely operations in preparation and delivery of meals.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.

Overview

Work History

Line Cook

Line Cook

Line Cook

Sales Associate

Line Cook

Pressure Washer/ Pressure Truck Operator

Line Cook

Line Cook

Line Operator

Line Cook

Education

Skills

Timeline

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