Carrie Burnett

• Consistently met or exceeded daily production goals while maintaining high-quality standards.
• Spearheaded efforts to maintain accurate recipe files, ensuring consistency across all dishes produced within the establishment.
• Streamlined kitchen processes, resulting in faster ticket times and increased customer satisfaction rates.
• Conducted routine equipment maintenance checks, minimizing downtime due to malfunctioning appliances.
• Maintained a clean and sanitary work environment, adhering to strict health department guidelines.
• Mentored junior cooks, providing guidance on advanced cooking techniques and best practices.
• Demonstrated versatility by mastering various cooking stations within the restaurant''s fast-paced kitchen environment.
• Collaborated with fellow cooks to ensure smooth service during high-volume periods.
• Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Disciplined and dedicated to meeting high-quality standards.
• Set up and broke down kitchen for service.
• Participated in food tastings and taste tests.
• Utilized culinary techniques to create visually appealing dishes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Consistently met or exceeded daily production goals while maintaining high-quality standards.
• Improved kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Implemented proper food handling procedures, ensuring the safety of all dishes served to guests.
• Collaborated with fellow cooks to ensure smooth service during high-volume periods.
• Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
• Remained up-to-date on culinary trends, continually refining personal techniques to stay ahead in the industry.
• Contributed to a positive workplace culture by fostering strong relationships with co-workers and demonstrating leadership skills.
• Reduced food waste by monitoring inventory levels and adjusting production accordingly.
• Enhanced customer satisfaction with consistent attention to plating detail and presentation.
• Mentored junior cooks, providing guidance on advanced cooking techniques and best practices.
• Maintained a clean and sanitary work environment, adhering to strict health department guidelines.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service.
• Participated in food tastings and taste tests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Modified recipes to accommodate dietary restrictions and allergies.

I was the allertrain senior cook here....I enjoyed cooking great tasting food for the students with allergies