Brian Cross

• Prepared ingredients by washing, chopping, and measuring for efficient meal assembly.
• Maintained cleanliness of kitchen equipment and workstations to comply with safety standards.
• Conducted inventory checks on supplies to support effective stock management practices.
• Followed recipes accurately to uphold menu specifications and enhance customer satisfaction.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Primarily worked action station. Flattop and grill. Customers walk up place individual orders in cafeteria setting. Breakfast and lunch. Spent time running own sight with eight employees. Catering and night events as needed.

Cook breakfast and lunch.

Cook breakfast and lunch.