Ronald Hauser 3

Prep cook and line cook and I run breakfast program

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Collaborated with other personnel to produce and modify menus and selections.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

Inventory

Ordering food as well as items that needed replace

Scheduling

Cooking various food and setting up weekly menus

Prepping and preparing food