David Ash

Prep cook line cook prep cook and prepare all foods orcording to recipes and menus

• Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
• Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
• Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
• Managed inventory and ordering of food supplies to ensure efficient operations.
• Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
• Maintained records of food costs, sales figures, employee hours worked, and other relevant data.
• Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
• Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
• Resolved conflicts between employees in a timely manner while enforcing established policies.
• Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
• Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
• Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
• Trained new cooks on proper techniques for preparing dishes according to recipes.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
• Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
• Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
• Developed menus for special events and catering services according to customer specifications.
• Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
• Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• Modified standard recipes to address customer requests for substitutions or allergen concerns.
• Inventoried kitchen sections and refilled supplies.
• Prepared garnishes for later use in meal production.
• Trained new chefs on menu items and kitchen procedures.
• Double-checked plated meals for last-minute changes before sending to dining room.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Kept stations stocked and ready for use to maximize productivity.
• Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
• Implemented food quality specifications through menu planning, plate presentation, and quality checks.
• Filled specialized menu orders.
• Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
• Stood in for other members of kitchen staff.
• Completed workstation set up and break down, properly disposing of leftover food.
• Assisted Sous Chef with training and development of culinary staff.
• Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
• Grilled and deep fried various foods from meats to potatoes.
• Monitored and reported food and labor costs and waste, consistently saving establishment funds.
• Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
• Followed recipes and procedures to prepare, season and cook food products.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Scheduled kitchen staff shifts and managed workload distribution.
• Improved performance of team members resulting in high-quality meals produced daily.
• Addressed customer feedback regarding food quality and presentation.
• Implemented cost-control measures to maintain budgetary guidelines.
• Kept kitchen, cooking utensils and storeroom clean and neat.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
• Ordered and maintained inventory of kitchen supplies and food materials.
• Checked freezer and refrigerator each day to verify proper functioning.
• Trained new kitchen staff on cooking techniques and kitchen procedures.
• Maintained accurate records of food costs, consumption, and wastage.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
• Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
• Experimented with new recipes and ingredients to refresh menu offerings.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.
• Ensured compliance with all relevant laws and regulations regarding food safety.
• Managed kitchen staff, ensuring efficient workflow and high-quality food production.
• Used computer to store and retrieve data and online orders.
• Led team in high-pressure environments, ensuring timely delivery of orders.
• Oversaw the preparation of meals for special events and catering functions.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Developed and executed menu items, maintaining consistency with restaurant's culinary standards.
• Inspected finished dishes for quality assurance purposes.
• Discarded spoiled food items immediately following established procedures.
• Assisted in serving meals to customers as needed.
• Heated sauces, soups and gravies according to specified methods.
• Operated grills, ovens and other kitchen equipment as required for meal preparation.
• Ensured that all dishes were prepared correctly by tasting them before serving.
• Checked freshness of food and ingredients prior to use.
• Kept the kitchen area clean at all times during shifts.
• Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
• Measured ingredients accurately using measuring cups and spoons.
• Followed recipes to prepare meals according to customer specifications.
• Stocked kitchen with necessary supplies, including food items and utensils.
• Maintained records of daily food usage in accordance with health regulations.
• Monitored inventory levels of all kitchen items and placed orders when needed.
• Trained new employees on proper techniques of preparing meals safely.
• Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
• Measured and weighed food items to comply with portion requirements.
• Sliced meats to prepare for cooking and assembly of menu items.
• Prepped vegetables and ingredients by washing, chopping and dicing.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Helped train and develop new talent.
• Completed special orders according to customer dietary needs.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Ensured that all dishes were prepared according to recipe specifications.
• Conducted regular maintenance checks on equipment ensuring proper functioning order.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Assisted in prep work such as washing vegetables or butchering meat when needed.
• Inspected equipment for cleanliness prior to use every shift.
• Performed basic knife skills such as dicing onions or slicing meats.
• Stocked and restocked kitchen supplies as needed.
• Followed health and safety standards to ensure safe working environment for employees and customers alike.
• Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
• Worked closely with management team in order to meet budget goals while maintaining high quality standards.
• Plated dishes according to restaurant presentation standards before delivering them to customers.
• Responded quickly to any customer complaints or concerns about their dining experience.
• Tracked inventory levels of all products used in the kitchen on a daily basis.
• Maintained accurate records of daily production sheets including waste logs.
• Communicated effectively with other staff members regarding orders and menu changes.
• Adhered to sanitation policies at all times when handling food products.
• Adhered to portion controls and presentation specifications.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared meals for lunch and dining services with average of [Number] tables per day.
• Delegated jobs within kitchen depending on restaurant traffic and employee skill.
• Taught kitchen staff safety protocols and restaurant standards.
• Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Iam a experienced broil cook and line cook
• Monitored product freshness and rotation of stock to maintain quality standards.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Set up and stocked stations with all necessary supplies.
• Inspected quality of ingredients prior to use.
• Communicated ticket times to team members verbally or through headset system.
• Maintained a clean and sanitary work area, including all cooking surfaces.
• Complied with applicable health department regulations regarding food storage temperature requirements.
• Performed opening, closing duties such as setting up, breaking down workstations; restocking items; preparing food for service; cleaning station; washing dishes .
• Broiled meats, fish, vegetables and other foods as requested by customers.
• Stored food in designated containers following wrapping, dating, and rotation procedures.
• Followed proper plate presentation and garnish set up for all dishes.
• Ensured accuracy of orders by checking them against tickets before delivering them from the kitchen.
• Adhered to restaurant safety standards when handling knives and other kitchen equipment.
• Assisted co-workers with various tasks as needed throughout shift operations.
• Ensured that the kitchen was properly cleaned on an ongoing basis during shift operations.
• Organized coolers correctly according to FIFO principles.
• Communicated between kitchen team members, service staff and managers to resolve order problems.
• Performed end-of-shift duties by cleaning reach-ins, shelves and steam tables.
• Set up broiler station with supplies and spices to handle daily demands.
• Followed cleaning, sanitation and cooking standards to best serve customers' food needs.
• Used large-surface broiler to cook foods such as steak to perfect temperatures.
• Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Made meals in accordance with company standards and requirements.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Executed proper techniques when preparing menu item ingredients.
• Utilized knowledge of menu item ingredients in order to make recommendations based on customer preferences.
• Followed correct procedures for handling customer complaints or concerns promptly and professionally according to established protocols.

• Monitored sanitation practices to ensure that all employees adhere to health department regulations.
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
• Maintained accurate records of food costs, labor costs, waste management and other related expenses.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Performed weekly inventories of food items stored in refrigerators or freezers.
• Reviewed vendor invoices for accuracy before authorizing payment transactions.
• Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
• Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
• Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
• Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
• Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
• Developed and implemented kitchen policies, procedures and quality standards.
• Inspected equipment regularly to identify necessary repairs or replacements.
• Performed basic administrative duties such as inventory management, ordering supplies.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Organized storage areas for efficient usage of space.
• Monitored stock levels of food items and ordered more when necessary.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Supervised and trained kitchen staff on proper preparation techniques.
• Ordered supplies as needed for the kitchen.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Adhered to food safety standards when storing and preparing foods.
• Resolved customer complaints regarding food quality or services provided.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Managed inventory levels of ingredients and supplies necessary for daily operations.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Replenished food items from inventory and rotated ingredients.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Followed established procedures and requirements for safe food handling, storage and service.
• Managed portion control using correct utensils during preparation and plating.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Used standardized recipes and other instructions to prepare food.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Maintained an accurate inventory of supplies needed for daily operations.
• Adhered strictly to safety regulations while handling sharp knives or operating machinery.
• Organized walk-in coolers and freezers according to established guidelines.
• Inspected finished dishes for quality assurance purposes.
• Discarded spoiled food items immediately following established procedures.
• Assisted in serving meals to customers as needed.
• Heated sauces, soups and gravies according to specified methods.
• Operated grills, ovens and other kitchen equipment as required for meal preparation.
• Ensured that all dishes were prepared correctly by tasting them before serving.
• Checked freshness of food and ingredients prior to use.
• Kept the kitchen area clean at all times during shifts.
• Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
• Measured ingredients accurately using measuring cups and spoons.
• Followed recipes to prepare meals according to customer specifications.
• Stocked kitchen with necessary supplies, including food items and utensils.
• Maintained records of daily food usage in accordance with health regulations.
• Trained new employees on proper techniques of preparing meals safely.
• Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Sliced meats to prepare for cooking and assembly of menu items.
• Measured and weighed food items to comply with portion requirements.
• Prepped vegetables and ingredients by washing, chopping and dicing.
• Helped train and develop new talent.
• Completed special orders according to customer dietary needs.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Grilled and deep fried various foods from meats to potatoes.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Checked and tested foods to verify quality and temperature.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed unique events and special promotions to drive sales.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Coordinated with catering staff to deliver food services for special events and functions.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Oversaw food preparation and monitored safety protocols.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Purchased food and cultivated strong vendor relationships.

• Over see daily operations cash audits inventory count several times a day if needed opening procedures for opening shift and all closing procedures when closing
• Adhered to all health code regulations while preparing food items for customers.
• Scheduled team members for shifts based on business needs and customer demand.
• Assisted in training new employees on shift operations.
• Handled customer inquiries in a timely manner while providing accurate information regarding menu items and promotions.
• Enforced safety guidelines among staff members in order to prevent accidents or injuries from occurring on the premises.
• Communicated effectively with other departments within the organization regarding staffing needs or operational issues.
• Supervised the cleaning of dining areas, restrooms, kitchen equipment, and floors in order to maintain a safe and sanitary environment for customers and staff alike.
• Performed basic maintenance tasks such as changing light bulbs or replacing broken equipment parts as needed.
• Monitored inventory levels and ordered supplies as needed.
• Reviewed time sheets for accuracy before submitting them for payroll processing.
• Monitored employee performance to ensure compliance with company policies and procedures.
• Analyzed sales data on a weekly basis in order to identify trends or opportunities for improvement.
• Managed inventory levels by monitoring stock levels, ordering supplies when necessary, and ensuring product quality was up to standard prior to use or sale.
• Ensured staff was properly trained on all aspects of their job duties, including safety protocols.
• Provided exceptional customer service and maintained a positive attitude throughout the shift.
• Resolved customer complaints promptly and professionally.
• Conducted regular meetings with team members to discuss upcoming events or changes in policy and procedures.
• Confirmed accuracy of daily sales reports before submitting them to management for review.
• Verified that cash drawers contained correct amounts of money during opening and closing shifts.
• Analyzed sales data to identify trends and areas for improvement.
• Inspected food preparation areas to ensure proper sanitation standards were met at all times.
• Monitored employee performance and provided feedback for improvement.,
• Participated in store-wide marketing initiatives designed to increase customer traffic or boost sales revenue.
• Maintained an organized work environment by delegating tasks to staff as needed.
• Educated customers about offerings, promotions and pricing to boost sales.
• Checked orders for quality and completeness.
• Complied with company safety procedures, policies and regulations to promote safe working environment.
• Managed daily workflow and scheduled staff for adequate coverage.
• Assisted general manager with operations game plan and company initiatives implementation.
• Counted cash on hand at shift change and closing to determine shortages or overages and prepare bank deposit statements.
• Coordinated shift workers for inventory receiving, auditing and restocking.
• Coordinated with other shift leaders and management to ensure smooth transitions between shifts.
• Maintained cleanliness and organization of the work area to uphold company standards.
• Utilized POS systems efficiently for order processing and inventory management.
• Maintained positive working relationship with fellow staff and management.
• Assisted with training new staff members on safe operation of the ovens.
• Maintained inventory of supplies necessary for operation of the ovens.
• Updated job knowledge by participating in educational opportunities as available.
• Verified accuracy of orders before beginning production run.
• Adjusted oven controls to regulate temperature, speed and other factors as required.
• Operated ovens to bake and cure products according to established procedures.
• Stored raw materials properly according to company guidelines.
• Kept detailed logs of daily operations for use by management personnel.
• Calibrated thermometers regularly to maintain accuracy of temperatures in the ovens.
• Inspected finished products for defects prior to packaging and shipment.
• Inspected finished products for quality assurance purposes.
• Loaded and unloaded items from the ovens using appropriate safety techniques.
• Resolved customer complaints in a timely manner.
• Adhered strictly to all food safety regulations while working in the bakery.
• Followed safety protocols when operating heavy machinery and hazardous chemicals.
• Performed routine maintenance on ovens, including cleaning, lubrication and minor repairs.
• Monitored production process to ensure quality standards were met.
• Checked dough consistency throughout baking process to ensure quality results.
• Ensured that work area was kept clean at all times.
• Communicated effectively with supervisors regarding any issues that arose during production runs.
• Maintained accurate records of temperature, timing and other relevant data for each product batch.
• Controlled risks of fire, explosions and burns by carefully following safety protocols.
• Conducted regular audits of register tills to ensure accurate balances were maintained at all times.
• Organized and managed daily cashier operations, ensuring accuracy of all financial transactions.
• Performed daily bank deposits accurately and within company guidelines.
• Provided feedback on employee performance during weekly team meetings.
• Trained new hires in the use of POS systems, store policies and procedures, safety protocols, and customer service expectations.
• Assisted in scheduling staff shifts according to business needs while ensuring adequate coverage at all times.
• Analyzed daily sales reports to identify any discrepancies or errors in order entry or payment processing.
• Monitored shift-level performance, providing coaching and guidance to staff on proper cash handling procedures.
• Reviewed reports regularly for trends in customer satisfaction levels based on survey results.
• Resolved customer complaints quickly and professionally, communicating with customers via email or phone as needed.
• Investigated discrepancies between physical inventory counts versus computer records.
• Collaborated with IT department to troubleshoot technical problems related to software programs used for managing cashier operations.
• Developed and implemented new processes to improve customer service and sales efficiency.
• Processed refunds and exchanges promptly according to established policies.
• Coordinated with other departments regarding payment issues that may arise.
• Implemented strategies for reducing shrinkage due to theft, fraud, or error.
• Maintained an organized work environment by stocking shelves and cleaning up after each shift.
• Ensured compliance with federal, state, local laws related to cash management practices.
• Handled customer complaints and concerns and escalated to direct supervisor for quick resolution.
• Greeted customers and responded to requests for information.
• Supported front-end procedures to keep items well-stocked to prevent shrinkage.
• Processed exchanges and returns by inputting in company database.
• Rectified discrepancies between accounting records and cash drawer by researching daily transactions to pinpoint issues.
• Called for backup cashiers during peak times to minimize wait time for customers.
• Provided coaching and feedback on employee performance, encouraging professional development.
• Resolved customer complaints in an effective manner while maintaining a high level of customer service.
• Reviewed customer service surveys and implemented strategies to improve customer satisfaction ratings.
• Ensured compliance with all safety regulations in the workplace.
• Created training materials and conducted group trainings on new processes or procedures.
• Established clear expectations for employees, providing guidance when needed.
• Developed strategies for problem solving and conflict resolution among team members.
• Held weekly staff meetings to review project updates, discuss issues, and brainstorm solutions.
• Conducted regular performance reviews to assess individual team member progress.
• Maintained a positive work environment that promoted collaboration between team members.
• Assisted with recruitment efforts by interviewing potential candidates and providing input on hiring decisions.
• Participated in regular meetings with senior leadership to provide updates on team progress.
• Analyzed data from various sources to identify areas of improvement in the department's operations.
• Promoted to leadership position in recognition of strong work ethic and provided exceptional customer service.
• Assigned projects and distributed tasks to team members as per area of expertise.

• I worked production as a closer
• Maintained a clean and organized work area throughout shift.
• Monitored expiration dates on food items for freshness assurance.
• Received, processed, and stocked merchandise in accordance with store policies.
• Adhered to safety guidelines while operating machinery or stocking shelves.
• Performed opening and closing duties such as setting up displays, restocking items, and cleaning the sales floor.
• Assisted in inventory management, ensuring stock levels met demand without excess.
• Worked hard to learn required tasks quickly to maximize performance.
• Rotated through series of different stations based on team needs.
• Trained new team members using approved training materials and information.
• Looked for ways to go above and beyond job requirements.
• Upheld high standards of productivity and quality in operations.
• Assisted newly hired team members by explaining company procedures and safety requirements.
• Oversaw quality control to identify inconsistencies and malfunctions.
• Maintained positive working relationship with fellow staff and management.

• Over seen day to day operations I was the main closer and I opened on the weekends My job duties were to do the inventory count bank deposits oversee the other employees customer service I work the drive through,cook,front counter. Ordered our truck to receive our food and dry goods also put the truck away and log everything into the computer system .
• Scheduled interviews for potential candidates and conducted reference checks prior to hire.
• Developed and implemented strategies to increase customer satisfaction and loyalty.
• Coached, mentored and trained team members in order to improve their job performance.
• Provided leadership during times of organizational change or crisis situations.
• Created monthly reports for senior management summarizing operational performance metrics.
• Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
• Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
• Resolved conflicts between employees by providing guidance on company policies and procedures.
• Established processes to ensure efficient workflow throughout the organization.
• Maintained up-to-date records of employee attendance, payroll information, vacation requests.
• Conducted regular meetings with staff to discuss progress and identify areas of improvement.
• Managed vendor relationships by negotiating contracts and ensuring timely delivery of goods and services.
• Ensured compliance with industry regulations and company policies.
• Enforced customer service standards and resolved customer problems to uphold quality service.
• Resolved customer complaints and issues promptly, maintaining a positive brand image.
• Led a team of XX employees, ensuring high productivity and excellent customer service.
• Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
• Conducted performance evaluations, providing feedback and coaching for team development.
• Managed inventory levels to meet demand without overstocking, reducing waste.
• Oversaw marketing initiatives, increasing brand awareness and sales.
• Monitored staff performance and addressed issues.
• Oversaw daily operations, maintaining efficiency and quality standards.
• Utilized point-of-sale systems for taking orders from customers.
• Properly stored all leftover food items after each shift.
• Responded promptly to customer inquiries regarding menu items or special requests.
• Adhered to safety procedures when handling sharp objects or hazardous materials.
• Organized take-out orders for customers who requested them.
• Delivered food orders promptly and accurately to guests tables.
• Assisted in the preparation of food items according to recipes and instructions.
• Performed opening and closing duties such as setting up workstations with necessary supplies.
• Assisted with inventory management and restocking supplies as needed.
• Served meals to customers in a friendly and courteous manner.
• Checked temperatures of freezers, refrigerators and heating equipment to ensure proper functioning.
• Cleaned kitchen areas, equipment and utensils.
• Prepared beverages such as coffee, tea, soda.
• Greeted customers upon arrival in the dining area.
• Performed opening and closing duties as assigned by management.
• Followed established cash handling procedures when collecting payment from customers.
• Replenished condiments at customer tables as needed.
• Followed food safety regulations pertaining to sanitation, food handling and storage.
• Followed recipes and customer requests to prepare meals.
• Mopped floors and cleaned walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.
• Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
• Prevented spoilage and cross-contamination by storing food in designated containers and storage areas.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Wiped down tables and removed trash and dirty plates to provide clean, welcoming dining environment.
• Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
• Maintained safe food handling practices to prevent germ spread.
• Prepared workstations with ingredients and tools to increase efficiency.
• Ensured compliance with safety regulations and company policies.
• Monitored employee attendance records, timekeeping, and payroll information.
• Assisted in the development of operational strategies to ensure efficient and productive operations.
• Created reports on sales trends, inventory levels, and financial data.
• Organized training sessions for new hires to familiarize them with the workplace environment.
• Supervised daily operations including scheduling shifts, assigning duties.
• Resolved conflicts between team members in an effective manner.
• Maintained up-to-date knowledge of company products and services.
• Provided guidance and support to junior staff members on daily tasks, projects, and objectives.
• Established processes for monitoring customer satisfaction levels.
• Managed customer service inquiries and complaints in a timely manner.
• Collaborated with management on developing strategic plans for achieving business goals.
• Developed a system for tracking inventory and ordering supplies as needed.
• Analyzed sales data to identify trends and adjust strategies accordingly.
• Conducted regular performance reviews for employees to identify areas of improvement.
• Remained calm and professional in stressful circumstances and effectively diffused tense situations.
• Created and managed budgets for travel, training, and team-building activities.
• Reviewed completed work to verify consistency, quality, and conformance.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Interviewed prospective employees and provided input to HR on hiring decisions.
• Organized team activities to build camaraderie and foster pleasant workplace culture.
• Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Supervised and trained kitchen staff on proper preparation techniques.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Ordered supplies as needed for the kitchen.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Resolved customer complaints regarding food quality or services provided.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Replenished food items from inventory and rotated ingredients.
• Followed established procedures and requirements for safe food handling, storage and service.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Maintained accurate records of sales transactions using point-of-sale systems.
• Assisted in unloading deliveries of food products into storage areas.
• Recorded any issues with frying equipment and notified management immediately.
• Utilized appropriate personal protective equipment when working around hot oil.
• Inspected cooked products for quality assurance before plating or serving.
• Restocked ingredients and supplies needed for daily operations.
• Communicated effectively with other team members regarding customer orders.
• Kept accurate records of product temperatures throughout the cooking process.
• Took initiative to clean up spills that occurred in the fryer station area.
• Operated kitchen equipment, including deep-fryers, ovens, grills.
• Ensured that all fried foods were cooked at the correct temperature levels.
• Followed specific instructions from supervisors when preparing food items.
• Cleaned fryer and surrounding area, including draining oil and wiping down surfaces.
• Maintained a clean work environment by disposing of waste materials properly.
• Adhered to health codes and regulations while preparing meals for customers.
• Stocked work area with necessary supplies, such as oil and seasonings.
• Checked quality of food and kept track of old and new items to ensure freshness of ingredients.
• Assisted in preparing menu items according to recipe specifications.
• Chopped and cut and food items to cook on grill or in fryer.
• Operated large-volume cooking equipment, including grills, deep-fat fryers, and griddles.
• Cut and skewered meat, mixed sauces and made vegetable garnishes to prepare food for serving.
• Operated point-of-sale cash register to calculate total cost of items.
• Scraped and stacked dirty dishes and cooking utensils to prepare items for cleaning.
• Upsold additional menu items, beverages, and desserts to increase restaurant profits.
• Communicated with kitchen staff to complete orders quickly.
• Labeled, dated and filled pans with chopped vegetables and prepared foods prior to shift.
• Used food thermometer to verify cooking of food items to proper temperature.
• Wiped down counters with sanitizing spray to avoid contamination and foodborne illnesses.
• Sanitized all cutting boards and surfaces at beginning of shift to avoid cross-contamination.
• Monitored freshness and condition of prepared foods by checking expiration dates and heat lamp temperatures.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Set up station according to standard operating procedures with ample backup product to complete shift.
• Checked temperatures for food items during cooking, holding and serving.
• Followed procedures to prevent cross-contamination of items for patrons with allergies and gluten intolerance
• Labeled and dated food products for safety.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Organized kitchen and walk-in freezer to enable employees to easily find items.
• Handled waste management duties by properly and safely disposing of all trash at end of shift.
• Tracked product inventory, noting items requiring reorder.
• Kept stations stocked and ready for use to maximize productivity.
• Planned and led team meetings to review business results and communicate new and ongoing priorities.

• I started out as a dishwasher working my way up to assistant chef and a sous chef took a lot of culinary classes did purchase orders ran a kitchen over seen the upstairs downstairs kitchens plus ran my kitchen make the schedule over see staff keep food cost down manage food expenses mange hours prep all food for the predicted sales for that day week and month make the menu do all monthly And weekly inventory keep track of all employees hours to minimize going over set hours for that day and for the week hire new employees fire employees fill out accident reports make sure everyone is doing there job correctly train new employees retrain old employees who need to be up to speed on how things are supposed to be done make sure everyone fowles the recipe to a T make sure all equipment is working properly and maintained properly and sanitized properly ect ....
• Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
• Checked the quality of raw materials before using them in order to maintain high standards of food production.
• Followed recipes accurately to prepare dishes according to established standards.
• Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.
• Ensured that all dishes served met company standards regarding presentation, portion size.
• Assisted with creating new menu ideas by researching current trends and customer feedback.
• Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
• Assisted Head Chef in preparation of menus for special occasions and events.
• Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
• Assisted Head Chef in closing down the kitchen area at end of day ensuring all remaining ingredients were stored properly.
• Monitored stock levels and placed orders to ensure adequate supplies were available.
• Adhered to safety regulations when handling sharp knives and other kitchen utensils.
• Arranged work stations prior to shift commencement with necessary ingredients, utensils and equipment.
• Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
• Maintained accurate records of wastage throughout each shift.
• Set up buffet tables with appropriate decorations prior to functions or events taking place in hotel premises.
• Cleaned various kitchen appliances used during service hours including ovens, grills.
• Collaborated with other departments within the kitchen when necessary.
• Communicated effectively with waiters, waitresses regarding orders received from customers, guests.
• Participated in staff training sessions on topics such as health and safety measures, food hygiene practices.
• Monitored food budget and purchased supplies according to available funds and expected demand.
• Prepared dish ingredients by chopping vegetables, meats, and garnishes.
• Rotated frozen and refrigerated food items with new deliveries to prevent spoilage.
• Maintained kitchen order by thoroughly cleaning grills, stoves, counters and tables.
• Purchased and stored ingredients and food supplies, keeping enough goods on hand to meet daily demands.
• Sliced fruit and vegetables for various menu items and stored for later use in crisper.
• Assisted head chef in developing new menus and planning seasonal recipes.
• Stocked food stations before shifts with items and equipment needed for recipes.
• Tracked grocery expenditures to purchase goods within set budget.
• Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
• Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
• Tested recipes to meet company's standards for flavor, appearance and texture.
• Observed culinary trends and innovations to bring new ideas to team.
• Checked raw and cooked food to identify potential problems with quality and food safety.
• Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
• Prepared salads and meats according to recipes, chopping, and storing items for later use.
• Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
• Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
• Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
• Supported chefs in managing food preparation to achieve precise plating and presentation.
• Prepared workstations with ingredients and tools to increase efficiency.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Reviewed employee time sheets for accuracy prior to submitting them for payroll processing.
• Created weekly schedules according to business demands while ensuring labor costs remained within budget parameters.
• Evaluated employee performance regularly through observation of job duties during shifts.
• Coordinated scheduling of cooks and other kitchen personnel to meet restaurant needs.
• Facilitated communication between front-of-house staff and back-of-house staff on a daily basis.
• Addressed any issues related to staffing shortages or overtime hours as needed.
• Provided ongoing coaching and mentoring to staff members to encourage professional development.
• Oversaw meal preparation and monitored food handling to encourage safety.
• Maximized team performance by training new employees on proper food handling and restaurant protocols.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
• Utilized various preparation and cooking methods to create menu items in accordance with recipes.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Followed proper plate presentation and garnish set up for all dishes.
• Checked temperatures of freezers, refrigerators, grills to ensure proper functioning of equipment per health code regulations.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Maintained a clean and sanitary work area, including all cooking surfaces.
• Monitored inventory levels of supplies needed for daily operations and placed orders when necessary.
• Utilized knowledge of menu item ingredients in order to make recommendations based on customer preferences.
• Ensured that the kitchen was properly cleaned on an ongoing basis during shift operations.
• Set up and stocked stations with all necessary supplies.
• Performed opening, closing duties such as setting up, breaking down workstations; restocking items; preparing food for service; cleaning station; washing dishes .
• Stored food in designated containers following wrapping, dating, and rotation procedures.
• Responded appropriately to customer issues in order to resolve problems quickly and efficiently.
• Assisted co-workers with various tasks as needed throughout shift operations.
• Inspected quality of ingredients prior to use.
• Broiled meats, fish, vegetables and other foods as requested by customers.
• Monitored product freshness and rotation of stock to maintain quality standards.
• Followed correct procedures for handling customer complaints or concerns promptly and professionally according to established protocols.
• Provided friendly service while interacting positively with customers at all times.
• Communicated ticket times to team members verbally or through headset system.
• Ensured accuracy of orders by checking them against tickets before delivering them from the kitchen.
• Complied with applicable health department regulations regarding food storage temperature requirements.
• Adhered to restaurant safety standards when handling knives and other kitchen equipment.
• Organized coolers correctly according to FIFO principles.
• Set up broiler station with supplies and spices to handle daily demands.
• Followed cleaning, sanitation and cooking standards to best serve customers' food needs.
• Maintained proper levels of par stocks and increased or decreased production based on demand.
• Used large-surface broiler to cook foods such as steak to perfect temperatures.
• Communicated between kitchen team members, service staff and managers to resolve order problems.
• Performed end-of-shift duties by cleaning reach-ins, shelves and steam tables.
• Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Made meals in accordance with company standards and requirements.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Requested supplies and equipment orders, explaining needs to managers.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Performed basic administrative duties such as inventory management, ordering supplies.
• Organized storage areas for efficient usage of space.
• Monitored stock levels of food items and ordered more when necessary.
• Supervised and trained kitchen staff on proper preparation techniques.
• Ordered supplies as needed for the kitchen.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Managed inventory levels of ingredients and supplies necessary for daily operations.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Replenished food items from inventory and rotated ingredients.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Set up and performed initial prep work for soups, sauces, and salads.
• Used standardized recipes and other instructions to prepare food.
• Prepared a wide range of dishes according to menu specifications and chef instructions.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Grilled and deep fried various foods from meats to potatoes.
• Utilized appropriate personal protective equipment when working around hot oil.
• Recorded any issues with frying equipment and notified management immediately.
• Inspected cooked products for quality assurance before plating or serving.
• Communicated effectively with other team members regarding customer orders.
• Kept accurate records of product temperatures throughout the cooking process.
• Ensured that all fried foods were cooked at the correct temperature levels.
• Operated kitchen equipment, including deep-fryers, ovens, grills.
• Followed specific instructions from supervisors when preparing food items.
• Stocked work area with necessary supplies, such as oil and seasonings.
• Maintained a clean work environment by disposing of waste materials properly.
• Adhered to health codes and regulations while preparing meals for customers.
• Checked quality of food and kept track of old and new items to ensure freshness of ingredients.
• Packaged menu items into bags or trays and placed drink orders into carriers to prepare food for customers.
• Assisted in preparing menu items according to recipe specifications.
• Monitored food during the cooking process to avoid burning and undercooking.
• Used food thermometer to verify cooking of food items to proper temperature.
• Scraped and stacked dirty dishes and cooking utensils to prepare items for cleaning.
• Upsold additional menu items, beverages, and desserts to increase restaurant profits.
• Labeled, dated and filled pans with chopped vegetables and prepared foods prior to shift.
• Wiped down counters with sanitizing spray to avoid contamination and foodborne illnesses.
• Communicated with kitchen staff to complete orders quickly.
• Set up station according to standard operating procedures with ample backup product to complete shift.
• Adhered to food safety and HACCP regulations to prevent contamination of food.
• Followed procedures to prevent cross-contamination of items for patrons with allergies and gluten intolerance
• Assisted head chef in cooking dishes according to ingredients.
• Checked food inventory and ordered ingredients.
• Cleaned kitchen work area by sanitizing all cooking equipment, utensils, and counters.
• Chopped ingredients and garnishes.
• Stored food safely and orderly in freezer and refrigerator.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Trained new kitchen staff on proper food handling and preparation techniques.
• Replenished food and ingredients supplies to meet service demand.
• Followed recipes and instructions to achieve quality and presentation standards.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Cleaned and oiled kitchen equipment to maintain optimized function.
• Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
• Verified food temperatures and quality ahead of service to maintain standards.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Checked and tested foods to verify quality and temperature.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Oversaw food preparation and monitored safety protocols.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Coordinated with catering staff to deliver food services for special events and functions.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Maximized quality assurance by completing frequent line checks.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

• Aluminum welder and I tig welded stainless
• Trained apprentices in safety procedures and use of tools, equipment used during fabrication, welding operations.
• Constructed templates and jigs for fabrication according to blueprints.
• Applied shielded metal arc welding techniques with electrodes in flat, horizontal vertical positions as well as overhead applications.
• Communicated effectively with supervisors regarding progress updates on assigned tasks.
• Fabricated and welded components to assemble structural forms, such as machinery frames, tanks, pressure vessels, and furnace shells.
• Maintained a clean working environment by removing scrap metal from work areas.
• Troubleshot problems related to welds including porosity issues caused by improper shielding gas flow rates.
• Conducted flux core arc welding when applicable.
• Performed gas tungsten arc welding with filler rods as needed.
• Ensured that all welds met code requirements through visual inspection methods such as radiography testing where applicable.
• Adjusted settings on machines such as current level so it matches the specifications outlined in blueprints and drawings.
• Inspected completed work for conformance to specifications using various instruments.
• Set up and operated shielded metal arc and gas metal arc welding equipment.
• Operated hoists, cranes, and power tools to dismantle equipment to find and remove defective parts.
• Inspected welds and checked critical measurements to meet specifications.
• Clamped, held, tack-welded, heat-bent and bolted component parts to achieve required configurations and positions.
• Welded in flat, horizontal, vertical, and overhead positions.
• Removed and repaired unacceptable welds with air arc and grinder to meet quality guidelines.
• Fabricated shop parts directly from blueprints.
• Completed welding projects using gas tungsten arc, gas metal arc, flux-cored arc, plasma arc, and shielded metal arc equipment.
• Prepared welding equipment to perform advanced welding work.
• Chipped off excess weld, slag, and spatter using hand tools.
• Utilized blueprints and diagrams to compare finished products against design specifications.
• Observed hydrostatic and dimension tolerance tests to evaluate weld quality and conformance to specifications.
• Inspected pieces for defects, measured, and checked with straightedges or templates for compliance with specifications.
• Chipped away debris and thick crusts of rust, slag, and other materials to ready surfaces for welding.
• Salvaged and rebuilt parts to achieve cost savings and reduce waste.
• Avoided warping, shrinkage, and distortion by carefully controlling welding processes.
• Welded metal components in vertical, overhead and flat positions.
• Cut, grinded and bent edges of materials to be joined for snug fit using power grinders and hand tools.
• Suggested improvements to soldering process to increase efficiency.
• Monitored and documented soldering results.
• Evaluated and tested various soldering materials for accuracy.
• Selected and operated shielded metal arc and gas metal arc welding equipment.
• Welded various connections with high-quality final results.
• Replaced faulty parts and components in soldering process.
• Completed projects safely by closely monitoring conditions when lighting torches and using tools.
• Detected faulty operation of equipment and defective materials and promptly resolved issues.