Derek Patschke

i was a reciever, i would unload trailers, using a doc stocker lift, from multiple different venders. would also take the unloaded product and break it down and sort it for other departments. as a reciever it was my job to sort through broken or damaged products and place products in there correct locations. Also crossed trained in fullcase stock, in that department i operated a high reach lift and would put product away or fill bins.

• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Worked effectively in fast-paced environments.
• Managed time efficiently in order to complete all tasks within deadlines.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

As the chef it was my job to oversee the kitchen and make quality food for customers to enjoy, was also my job to make sure the kitchen ran efficiently through lunch and dinner rushes. Also helped with menu changes and to organize catering events.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• 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.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.