Donald Bellar

• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
• Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
• Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
• Taught kitchen staff safety protocols and restaurant standards.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
• Delegated jobs within kitchen depending on restaurant traffic and employee skill.
• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Supervised line cooks to monitor food safety and order accuracy.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.

• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstation.
• Not given enough hours. Not sustainable.

• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
• Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
• Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
• Taught kitchen staff safety protocols and restaurant standards.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
• Delegated jobs within kitchen depending on restaurant traffic and employee skill.
• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Supervised line cooks to monitor food safety and order accuracy.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.

Full-time caretaker to my wife, until she passed.

• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Supervised day-to-day operations to meet performance, quality and service expectations.
• Prep
• Cook to order
• Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
• Managed inventory levels to minimize stockouts while reducing overhead costs.
• Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
• Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
• Generated repeat business through exceptional customer service.
• Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
• Customer Service
• Opener/Closer
• Cashier
• Building Maintenance
• End of day cash drawer
• Washed dishes