Christina Moore

I have many responsibilities at BJ's, including woking line stations like pizza, salad and app, prep for my daily station as well as other station's prep lists. I make pasta prep list items as a long time "volunteered" duty starting when we changed our prep system two years ago. I check in and put away food truck deliveries every week and sometimes alcohol and other deliveries as well.

My greatest skill at this employer was my growth and development. I started on the salad station, then over the years continued to want to learn more and be certified in new skills as well as taking on more responsibility.

• Prepared high-quality dishes in accordance with menu specifications and food safety standards.
• Collaborated with kitchen staff to streamline food preparation processes and enhance efficiency.
• Trained and mentored junior cooks on culinary techniques and kitchen safety protocols.
• Managed inventory levels, ensuring optimal stock of ingredients for daily operations.
• Monitored cooking times and temperatures to guarantee consistency and quality of meals.
• 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.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Checked food temperature regularly to verify proper cooking and safety.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Monitored food quality and presentation to maintain high standards.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.

Achievements:

I am considered a key member of the team as a leader and was given many raises for learning new stations as well as a title of a "Blue Hat" employee. As a blue Hat, I am certified as a master of all stations in the kitchen, as well as assisting the Executive Kitchen Manager in checking in and putting away deliveries, including alcohol and making sure daily kitchen operations are adhered to.

I was also given supervisor access and responsibilities, including meat inventory, and Zenput daily monitoring of kitchen operations.

• Prepared a diverse range of dishes following standardized recipes and presentation guidelines.
• Managed inventory levels, ensuring freshness and minimizing waste through effective stock rotation.
• Collaborated with kitchen staff to streamline food preparation processes, enhancing overall service efficiency.
• Trained new line cooks on safety protocols and cooking techniques to maintain high-quality standards.
• Ensured compliance with health regulations and safety standards in daily kitchen operations.
• Led team during busy shifts, coordinating tasks to maintain consistent quality and timely service delivery.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Optimized food presentation, resulting in positive customer feedback and increased social media attention.
• Improved team morale and productivity through effective communication and collaboration.
• Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
• Prepared and cooked meals according to recipes and customer specifications.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Verified proper portion sizes to consistently attain high food quality standards.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

• Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
• Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
• Developed training programs for new hires, enhancing team performance and retention rates.
• Implemented menu changes based on customer feedback, improving guest satisfaction scores.
• Coordinated daily kitchen operations, maintaining high-quality food production under pressure.
• Established effective communication channels among kitchen staff to enhance teamwork and productivity.
• Monitored food costs and budget adherence, achieving financial targets without compromising quality.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.