Dale Hoyt

• Prepared breakfast, lunch, and dinner orders to diner specifications
• Managed grill, fryer, and sauté stations with consistent timing
• Maintained food safety, sanitation, and temperature standards throughout shifts
• Coordinated kitchen workflow during peak service to reduce ticket delays
• Monitored inventory levels and restocked ingredients before shortages occurred
• Followed recipes and portion controls to ensure consistent quality
• Trained new kitchen staff on equipment use and prep procedures
• Cleaned work areas, utensils, and equipment to support safe operations
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• 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.
• Prepared food items in compliance with recipes and portioning control guidelines.

I took a ged program at sugar river valley adult education