Branden Boisvert

• 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.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• 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.

Consistently ensured cleanliness of kitchen tools during operational hours.

Prepared food consistently for daily service.

Maintained cleanliness of stations in accordance with health and safety guidelines.

Consistently ensured cleanliness of kitchen tools during operational hours.

Prepared food consistently for daily service.

Maintained cleanliness of stations in accordance with health and safety guidelines.