Easton Dill

BOH Line Cook

Duvall Tavern

Duvall, WA

04.2023 - Current

Verified kitchen staff followed all recipes and portion serving guidelines correctly.
Communicated effectively with waitstaff regarding customer orders placed by guests.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Garnished and arranged dishes into creative presentations.
Carried pans and trays of food to and from work stations, stove and refrigerator.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Received and stored food and supplies.
Grilled and deep fried various foods from meats to potatoes.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Responded quickly to any changes in order tickets from waitstaff or customers.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Handled advanced thawing and food pre-preparation for upcoming meals.
Operated ovens, grills, fryers, steamers, broilers and other kitchen equipment according to standard procedures.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Maintained current knowledge of all menu items including preparation methods and ingredient content.
Worked closely with chefs to ensure that orders were prepared correctly and quickly delivered to customers.
Stocked and rotated ingredients from delivery area to storage, work areas, walk-in cooler.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
Followed proper food handling methods and maintained correct temperature of food products.
Maintained clean and orderly appearance throughout kitchen and dining area.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Operated fryers and grills according to instructions to maintain safety and food quality.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Prepared ingredients for menu items in accordance with recipes and standards.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Washed and peeled ingredients to prepare for different meals and recipes.
Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Followed health safety guidelines for food preparation and service.
Kept stations stocked and ready for use to maximize productivity.
Performed workstation prep prior to shift start.
Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
Set up workstations with needed ingredients, utensils and cooking equipment.
Conducted regular maintenance on kitchen equipment such as deep fryers or stoves.
Adhered to portion controls and presentation specifications.
Adhered to company policies regarding food quality control processes such as temperature checks on all cooked foods.
Made meals in accordance with company standards and requirements.
Cleaned food preparation areas, cooking surfaces, and utensils.
Provided support and guidance to colleagues to maintain a collaborative work environment.
Worked with cross-functional teams to achieve goals.
Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
Set up and performed initial prep work for soups, sauces and salads.
Ensured proper portioning of cooked items as well as plate presentation.
Accurately recorded time worked each day into electronic system provided by employer.
Operated equipment and machinery according to safety guidelines.
Cooked multiple orders simultaneously during busy periods.
Organized kitchen equipment for efficient use during peak hours of operation.
Performed opening, closing duties including setting up, breaking down workstations.
Adhered to regulatory standards regarding safe and sanitary food prep.
Replenished food items from inventory and rotated ingredients.
Retained consistent quality and high accuracy when preparing identical dishes every day.

Summary

Overview

Work History

Volunteer

BOH Line Cook

Education

High School Diploma -

Skills

Timeline

Volunteer

BOH Line Cook

High School Diploma -

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