Chase Dwyer

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Collaborated with management team to develop new menu items.
• Developed system for inventory management, reducing waste and cutting costs.

Cold Preparations: Making dishes like salads, cold appetizers. I handle foods that don’t require cooking or that are served cold.

Garnishing and Plating: Creating attractive and appetizing presentations for cold dishes, which involves arranging ingredients in a visually appealing manner. Also cooked things like pizza, wings, fries, clams.

Stocking and Organizing: Managing the pantry’s inventory, ensuring that ingredients are fresh, properly stored, and organized for efficient use.

Food Safety: Maintaining high standards of hygiene and food safety, particularly because they handle raw or partially cooked items.

Coordinating with Other Chefs: Working closely with other kitchen staff, such as sous chefs and line cooks, to ensure that all components of a dish come together seamlessly.

Participated in regular kitchen inspections by health department officials, ensuring that the establishment consistently met or exceeded local food safety requirements.

Upheld safety protocols at all times by following proper knife-handling techniques, wearing protective gear when necessary, and using equipment safely as required by established guidelines.

Clearing Tables: Removing used dishes, utensils, and glassware from tables once guests are finished eating.

Cleaning Tables: Wiping down tables and resetting them with clean linens, utensils, and glassware.

Refilling Supplies: Restocking items like napkins, condiments, and silverware as needed.

Assisting Servers: Helping servers by bringing extra items to tables, refilling drinks, and handling small tasks that contribute to a smooth dining experience.

General Clean-Up: Maintaining cleanliness in other areas of the dining room, such as sweeping or mopping floors.

Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.

Developed excellent relationships with managers and fellow team members to support team success and positive work environment.

Improved customer experience by promptly clearing and cleaning tables after guest departure.

Trained new staff in bussing and cleaning procedures.

Reset and cleaned tables quickly to prepare for new customers.