Dylan Jefferson

• Greeted customers entering store and responded promptly to customer needs.
• Welcomed customers and helped determine their needs.
• Worked flexible schedule and extra shifts to meet business needs.

Food preparation for catering and Preparing workstations, cooking ingredients, and kitchen equipment for cooking all while arranging food. As a sauté cook I would maintain the dry- heat cooking method which involves cooking a small amount of fat in a hot pan while tossing ingredients around.

Making sure food gets delivered to each table , maintaining temperature and time of all food that goes out of the kitchen. As lead cook I had knowledge of all stations, staying aware of food safety and making sure the Chef is satisfied with service.

• Managed high volumes of orders while maintaining accuracy through attention to detail and effective time management skills.
• Handled urgent requests from customers, working diligently to resolve issues quickly without compromising quality standards.
• Worked with supervisors and team members to understand supply needs and bring levels within desired tolerances.
• Improved delivery times by closely monitoring and prioritizing urgent orders.

• Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.