Dennis Pavlic

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Sanitized all counters properly to prevent food-borne illness.
• Modernized work processes to reduce guest wait times and boost daily output.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Collaborated with staff members to create meals for large banquets.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Coordinated with vendors to order supplies and maintain high quality standards.

• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Limited portion sizes and used garnishes to control food costs.
• Received, inspected and verified food and kitchen inventory delivery before storage.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Helped design, create and implement outlet menu changes to attract customers and boost sales revenue.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Followed recipes and instructions to achieve quality and presentation standards.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Cleaned and oiled kitchen equipment to maintain optimized function.
• Trained new kitchen staff on proper food handling and preparation techniques.

• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Limited portion sizes and used garnishes to control food costs.
• Received, inspected and verified food and kitchen inventory delivery before storage.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
• Cleaned and oiled kitchen equipment to maintain optimized function.

Health care/nursing care to veterans requiring medical ,surgical, psycho-social

• Managed patient care through closely monitoring respiration, blood pressure, and blood glucose levels
• Performed routine evaluations of each patient's status, needs, and preferences
• Administered controlled narcotics, inserted IVs, and performed catheterizations
• Used aseptic techniques to provide sterilized wound care and dressing applications