Head Line Cook
Montague Inn
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Assisted in menu development process, contributing ideas based on current food trends and customer preferences.
- Handled multiple orders simultaneously while coordinating with other stations to maintain seamless workflow.
- Developed standard operating procedures for consistent food quality and presentation.
- Maintained a clean and safe kitchen environment, adhering to strict sanitation guidelines.
- Provided support during staff shortages or unexpected absences, demonstrating adaptability and strong teamwork skills.
- Trained junior cooks in advanced culinary techniques, elevating overall team skill level.
- Received recognition for exceptional customer service, consistently earning positive feedback from patrons.
- Led line cook team in meeting high-volume demands during busy services, maintaining exceptional food quality standards.
- Ensured timely food preparation and delivery during peak service hours for optimal guest experience.
- Sustained excellent communication among kitchen staff for efficient problem-solving and streamlined operations.
- Contributed to successful catering events by preparing large quantities of high-quality dishes under tight deadlines.
- Reduced waste by implementing proper storage techniques and inventory management.
- Mentored new staff members on restaurant policies and procedures to facilitate their smooth integration into the team.
- Improved kitchen efficiency by streamlining prep processes and optimizing workstations.
