David Murschell

Manage staff and kitchen operations. Client relations, food prep, cooking, inventory, truck order, production record.

Executed preparation of multiple elaborate seafood and dessert dishes.

• Prep skirt steaks, tuna tenderloins, herbs, garnishes, etc
• Using the wok, saute station, pantry station, pizza station, and grill station.
• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Communicated effectively with other staff members regarding orders and menu changes.
• Followed proper food handling methods and maintained correct temperature of food products.
• Cleaned food preparation areas, cooking surfaces, and utensils.

• Monitored staff performance and addressed issues.
• Enforced customer service standards and resolved customer problems to uphold quality service.
• Coached, mentored and trained team members in order to improve their job performance.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Trained employees on additional job positions to maintain coverage of roles.

• Breading and frying different types of chicken.
• Operated deep fryers safely while cooking food items as per customer requests.
• Stocked and restocked food items on the line.
• Retained consistent quality and high accuracy when preparing identical dishes every day.

• Making different high end pasta dishes as well as maintaining the grill station and fry station.
• Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
• Customized orders to account for customers' unique preferences and dietary requirements.
• Controlled risk of food-borne infection by consistently following sanitary requirements.
• Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
• Kept costs low by minimizing spoilage with proper stock rotation and storage.

• Cleaned and sanitized work areas and equipment to ensure food safety standards.
• Kept the kitchen area clean at all times during shifts.
• Rotated frozen chicken to maintain a thawed selection.
• Prepped all the chicken for the entire restaurant