Debra McCabe

Manage Daily running of establishment

Bank deposits/acquire change for register

Oversee 5 employees

Placed orders twice weekly for product

Trained new employees

customer relations

Daily prep to insure all ingredients are fresh everyday

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Handled portion control activities according to specified instructions provided by chef.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• 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.
• Placed orders to restock items before supplies ran out.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• 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.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.