Cheyanne Young

I prep dough, proof the dough, and bake it. I also bake and decorate pastries. I do the dishes and clean and prep for the next day of baking.

• Operated and maintained bakery equipment, including ovens and mixers.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Ensured product freshness by implementing proper storage techniques and regularly rotating stock.

I would cook food and prepped vegetables/other food that needed to be prepped. I would prep charcuterie boards, panini's, flatbread's. I would also help train people and open and close the restaurant.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• 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.
• closed and opened the restaurant

Gyro Paradise was a family owned restaurant so there were two managers. I became a manager after my boss went out of town for family business for a month. I basically did all positions, but it was mainly prepping/cooking food. Also bringing food out to customers. I cleaned, opened and closed the store, handled money, and hanlded schedules

• Oversaw cash handling procedures, reducing discrepancies and increasing overall accuracy in financial transactions.
• Trained and mentored new employees to maximize team performance.
• Resolved customer complaints promptly and professionally, fostering positive relationships and maintaining brand loyalty.
• Adapted quickly to changing circumstances during shifts by reallocating resources effectively while maintaining a high level of customer satisfaction.