Earl Collier

• Was able to become flexible with multiple duties as needed on-site. These included dish-washing, prepping food, cooking food, serving customers, operating cash register, and servicing dining areas.

• Memorized a wide variety of menu items and became adept at reciting them to the customer

• Was capable of walking customers through building their order with a friendly demeanor.

• Was able to demonstrate skills of sautéing, frying, and commercial knife cuts.

• Exhibited hospitality to customers as they entered the restaurant.

• Was able to effectively switch from 'back of house' to 'front of house', and was able to communicate needs to either side

• Prepared food items to order in a timely manner.

• Managed a line by myself or through cooperation with another cook.

• Ensured my work area maintained cleanliness and was prepared for the employee following.

• Demonstrated the ability to manage and create multiple orders in a timely manner, while upholding food safety standards.

• Operated in various high performance kitchens, and exhibited flexibility in each one.

• Properly examined the kitchen and determined where relief was needed, and assisted other kitchen associates.

• Exhibited ability to perform all kitchen duties such as: cooking, prep cooking, dishwashing, action station, and baking/pastry production.

• Utilized knife skills to expertly chop, slice, and dice ingredients as needed for recipes.

• Prepared and plated a variety of cuisines in a timely manner.

• Operated an action station, which requires one to display culinary expertise in front of guests, and prepare their food to order

• Worked and communicated effectively with other cooks and chefs to provide a variety of upscale food for guests