Back of the house
- I worked in the back of the house, cooking teriyaki chicken to supply the shift with fresh chicken.
- I worked the night shift, so I had to close, which involved cleaning the back of the house and washing all the dishes that the store used throughout the day.
- Improved employee retention by providing ongoing training and promoting a positive work environment.
- Conducted regular equipment maintenance checks, ensuring minimal downtime due to malfunctions or repairs.
- Prioritized tasks and time to complete daily projects.
- Monitored food preparation, production, and plating for quality control.
