Donald Kitchen

• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Managed opening and closing shift kitchen tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Prepared and served various food items in fast-paced [Type] environment.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.

I started in the dishroom,moved up to lunch cook,then to night time supervisor.