Chandler Nesbitt

• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.

• Optimize service quality by actively listening and responding to customer requests
• Accurately record orders on [Xonos] POS system and cash out customers after each meal
• Greet customers and offer seating options
• Provide menu and recommend food and drink options based on customer queries
• Promptly serve food orders and various hot and cold beverages to customers
• Check back to ensure customers are satisfied with all food items
• Process customer payments
• Described daily specials and recommended popular dishes on request
• Accurately record and submit each guest’s food order to the kitchen staff

Executed food preparation tasks to meet high-volume requirements.

• Reduced food waste by efficiently managing ingredients inventory and rotating stock as needed.
• Cooked assembled pizzas in oven, removed when done, allowed to cool, cut and boxed completed orders, entering real-time preparation updates in electronic system from start to finish.
• Followed strict food safety guidelines to maintain a safe and sanitary kitchen, reducing the risk of health code violations.

• 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.

• Incorporated customers’ dietary restrictions with menu options as needed
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.