Cook
Raising Cane's Restaurants
01.2021 - 01.2022
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.