Damon Batt

BOH Line Cook

harshbargers

Mifflintown, PA

09.2021 - Current

Assisted in training new line cooks on duties related to their position within the kitchen staff hierarchy.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Received and stored food and supplies.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Prepped garnishes to reduce wait times during lunch and dinner rush.
Conducted regular maintenance on kitchen equipment such as deep fryers or stoves.
Checked temperatures of freezers and refrigerators regularly throughout shift to ensure safe storage conditions.
Cooked multiple orders simultaneously during busy periods.
Followed health safety guidelines for food preparation and service.
Adhered to company policies regarding food quality control processes such as temperature checks on all cooked foods.
Adhered to regulatory standards regarding safe and sanitary food prep.
Performed workstation prep prior to shift start.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Communicated effectively with waitstaff regarding customer orders placed by guests.
Ensured proper portioning of cooked items as well as plate presentation.
Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Responded quickly to any changes in order tickets from waitstaff or customers.
Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Set up and performed initial prep work for soups, sauces and salads.
Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Took initiative in suggesting ideas for menu improvements or cost savings measures.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Garnished and arranged dishes into creative presentations.
Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Prepared ingredients for menu items in accordance with recipes and standards.
Adhered to portion controls and presentation specifications.
Replenished food items from inventory and rotated ingredients.
Set up workstations with needed ingredients, utensils and cooking equipment.
Verified kitchen staff followed all recipes and portion serving guidelines correctly.
Kept stations stocked and ready for use to maximize productivity.
Monitored inventory levels of supplies needed for daily operations in the kitchen line cook station.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Handled advanced thawing and food pre-preparation for upcoming meals.
Maintained clean and orderly appearance throughout kitchen and dining area.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Made meals in accordance with company standards and requirements.
Maintained current knowledge of all menu items including preparation methods and ingredient content.
Developed strategies to enhance food-presentation aspects of catering and retail environments.
Washed and peeled ingredients to prepare for different meals and recipes.
Carried pans and trays of food to and from work stations, stove and refrigerator.
Cleaned food preparation areas, cooking surfaces, and utensils.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Executed proper techniques when preparing menu item ingredients.
Operated ovens, grills, fryers, steamers, broilers and other kitchen equipment according to standard procedures.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Operated fryers and grills according to instructions to maintain safety and food quality.
Organized kitchen equipment for efficient use during peak hours of operation.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Trained new team members on proper meat and vegetable preparation techniques.
Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
Stocked and rotated ingredients from delivery area to storage, work areas, walk-in cooler.
Followed proper food handling methods and maintained correct temperature of food products.
Grilled and deep fried various foods from meats to potatoes.
Performed opening, closing duties including setting up, breaking down workstations.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Exceeded customer satisfaction by finding creative solutions to problems.
Achieved cost-savings by developing functional solutions to problems.
Recognized by management for providing exceptional customer service.
Completed routine maintenance and repair.

Summary

Overview

Work History

BOH Line Cook

Education

High School Diploma -

Skills

Affiliations

Accomplishments

Certification

Timeline

BOH Line Cook

High School Diploma -

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