dawn voke

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• 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 food items in compliance with recipes and portioning control guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Communicated closely with servers to fully understand special orders for customers.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Collaborated with management team to develop new menu items.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Opened and did prep as in salad,

pico de gallo, rib tips, etc

Then after prep shifted to waitress and customer service

Evening clean up roll silverware. Clean bathrooms etc

Morning morning prep, rotating food in the walk-ins and on shelves, line cook in the midmorning the switch to waitress.

Refill condiments, wipe tables and seats, mop,etc