Brandon PIskac

• I had keys to the restaurant and was the morning opener. I opened the kitchen started everything and got it sorted for lunch and dinner service. I was the morning dish washer and also lunch line cook .
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Trained and assisted new kitchen staff members.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Monitored food quality and presentation to maintain high standards.
• Managed opening and closing shift kitchen tasks.
• Prepared and served various food items in fast-paced Kitchen environment.
• Trained and supervised cooking staff to expertly meet daily needs.
• Maintained food safety and sanitation standards.
• Oversaw, inventory management, and supply ordering to maintain fully stocked kitchen.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Measured and mixed ingredients according to precise recipes for best results.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

• I did a lot here . when i got there in the morning 4-6am , i would have a pre list for what needed to get done for service that had to go out for lunch and also prep the late orders . After there was a kitchen pre list or if others needed help getting to where they needed to be .There was two wood fire pizza ovens .one was just a oven on a trailer and the other was a oven trailer food cart combo . Working events/weddings. Loading and unloading food and equipment .The kitchen was 10,000sq ft , so it was a big place.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Disciplined and dedicated to meeting high-quality standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized culinary techniques to create visually appealing dishes.
• Coordinated with team members to prepare orders on time.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service.

I was the opening cook. I started the restaurant up , i would Do pre , make soups , set us up for success for the weekends , wash dishes , put away and organize the trucks and the kitchen . i would train new employees and some times help out at other locations if needed .

• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Managed opening and closing shift kitchen tasks.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Measured and mixed ingredients according to precise recipes for best results.
• Prepared and served various food items in fast-paced [Type] environment.
• Trained and supervised cooking staff to expertly meet daily needs.
• Monitored food quality and presentation to maintain high standards.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Maintained food safety and sanitation standards.
• Adjusted recipes based on ingredient availability or customer request.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Communicated closely with servers to fully understand special orders for customers.

• I would open the restaurant , work a prep list and also was the lunch time line cook and Dish washer.
• Communicated closely with servers to fully understand special orders for customers.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Trained and assisted new kitchen staff members.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Measured and mixed ingredients according to precise recipes for best results.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Trained and supervised cooking staff to expertly meet daily needs.
• Prepared and served various food items in fast-paced Kitchen environment.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Monitored food quality and presentation to maintain high standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Maintained food safety and sanitation standards.
• Managed opening and closing shift kitchen tasks.