Boyd Curley

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Ensured smooth operation of the kitchen by promptly addressing any equipment malfunctions or maintenance needs as they arose during service hours.

• Preparation of food to menu standards, Development of Safety and Sanitation practices involved to maintain a food service workplace
• Duties include:
• Preparing food to industry standards
• Use of commercial cooking equipment
• Regulating temperatures of food and kitchen equipment
• Ability to multitask
• Use of project and time management skills
• Adjusted established recipes to remove allergens or alter tastes for customer desires
• Held positions in the various casino food outlets which included:

Zenith Steakhouse

Arrows Sports Bar

Four Elements Cafe

Grand Falls Buffet

• Preparation of food to menu standards, Development of Safety and Sanitation practices involved to maintain a food service workplace
• Duties include:
• Preparing food to industry standards
• Use of commercial cooking equipment
• Regulating temperatures of food and kitchen equipment
• Ability to multitask
• Use of project and time management skills
• Adjusted established recipes to remove allergens or alter tastes for customer desires
• Trained new employees on proper cooking techniques, safety protocols, and restaurant-specific procedures as part of a supportive team dynamic.

• Preparation of food to menu standards, Development of Safety and Sanitation practices involved to maintain a food service workplace
• Duties include:
• Preparing food to industry standards
• Use of commercial cooking equipment
• Regulating temperatures of food and kitchen equipment
• Ability to multitask
• Use of project and time management skills
• Management position was held during my time with company, which involved overseeing the daily proceedings of the kitchen
• Duties included:
• Overseeing the daily proceedings of the kitchen
• Mentored staff in expectations and parameters of kitchen goals and daily work
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen

• Preparation of food to menu standards, Development of Safety and Sanitation practices involved to maintain a food service workplace
• Duties include:
• Preparing food to industry standards
• Use of commercial cooking equipment
• Regulating temperatures of food and kitchen equipment
• Ability to multitask
• Use of project and time management skills
• Sanitizing dishes and utensils for food service
• Janitorial Duties
• Minor Landscape Detail