Lea Linecook
Stone Throw Restaurant
02.2024 - 06.2024
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Handled portion control activities according to specified instructions provided by chef.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Trained and assisted new kitchen staff members.
- Communicated with management on food inventory stock to request order placement.
- Monitored food temperatures to meet quality and safety standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Received and stored food supplies, raw materials and other ingredients.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Operated grills, fryers and ovens to cook food items.
- Cleaned and sanitized work areas, utensils and equipment.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Reduced customer waiting by batch cooking popular items during rush times.
- Identified inefficiencies leading to improved productivity.
- Followed company recipes and production standards to satisfy customers.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Suggested actionable improvements to streamline training procedures.
- Learned new menu offerings and options easily to assist customers with selecting items.
