Bobby Anthony

• Prepared ingredients according to recipes and portion sizes.
• Maintained cleanliness and organization of kitchen workspace.
• Assisted in food presentation and plating for service.
• Followed safety and sanitation guidelines during food preparation.
• Collaborated with team members to ensure efficient service flow.
• Trained and supervised cooking staff to expertly meet daily needs.
• Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
• Optimized food prep sequence, significantly reducing customer wait times.
• Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
• Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

Use the same skill set as in Jacksonville Chili's.

• Developed and delivered training programs enhancing employee engagement and performance.
• Facilitated onboarding sessions, ensuring new hires acclimated to company culture and policies.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Evaluated training effectiveness through feedback and assessments, refining programs for optimal results.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
• Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
• Managed production by adhering to preparation, plating, and presentation standards and following safety regulations to deliver top quality food.
• Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.

• Operated forklifts to transport materials across warehouse efficiently.
• Maintained accurate inventory records using warehouse management system.
• Implemented best practices for material handling, enhancing overall productivity.
• Safely loaded and unloaded trucks using appropriate forklift attachments, reducing the risk of accidents or injuries.