Devontae Gaw

• TOAST TRAINING -Prepared classes and lessons across multiple locations to ensure everyone across the company understood the new system for front of house and back of house.
• NRO TRAINER-Traveled to brand new opening restaurants for the company training and adapting in multiple positions. Trained staff to ensure they knew all policies and procedures practicing the correct habits to become successful in their positions.
• Greeted customers and provided excellent guest service.
• Prepared alcoholic and non-alcoholic beverages according to recipe standards.
• Ensured proper sanitation of bar area, glassware, utensils, and equipment.
• Attended regular training sessions to stay updated on new products or trends.
• Trained new bartenders on drink preparation and upselling techniques.
• Kept track of bar tabs and transferred open tabs to dining area for wait staff.
• Remained calm and poised during busy periods, promoting great customer service to guests.
• Maintained a positive learning environment by addressing any questions or concerns raised by participants promptly.
• Educated waiters on menu, memorization strategies and how to convey information clearly.

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Provided guidance to new cooks regarding food preparation methods and techniques.
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• Operated grills, fryers and broilers to cook items to quality guidelines.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Replenished food items from inventory and rotated ingredients.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Received and stored food and supplies.
• Checked completed orders for correct quantity and quality.
• Handled advanced thawing and food pre-preparation for upcoming meals.

• BUSSER
• Greeted customers and answered questions about menu items.
• Provided quick and efficient clearing of tables between courses.
• Replenished napkins, condiments, silverware and glassware as needed.
• Followed all safety regulations while carrying heavy trays or dishes to the kitchen.
• Ensured that each table was properly set before seating guests.
• Swept floors, washed walls and windowsills, emptied trash receptacles and cleaned restrooms when needed.
• Bussed and reset tables in an orderly fashion.

CULINARY ASSISTANT

• Expedited food to tables to assist servers during busy periods.
• Communicated with kitchen staff regarding any special requests from customers.
• Assisted cooks with food preparation tasks such as chopping vegetables, butchering meat, and making sauces.
• Measured ingredients for specific menu items according to recipes.
• Monitored food inventory levels and restocked items as needed.
• Prepared garnishes to complement dishes on menu.