ERHAN ARSLAN

I wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
I created identical dishes numerous times daily with consistent care, attention to detail, and quality.
I set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
I followed restaurant stock management schedule to monitor product freshness and rotate out old products.
I operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
I plated and presented all dishes to match established restaurant standards.
I prepared and cooked full course meals based on restaurant recipes and specifications.
I maintained high food quality standards by checking delivery contents to verify product quality and quantity.
I followed health, safety and sanitation guidelines while preparing and serving food.
I checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
I prepared food items in compliance with recipes and portioning control guidelines.
I monitored food quality and presentation to maintain high standards.
I tasted, smelled, and pierced food with fork to verify sufficient cooking.
I verified proper portion sizes to consistently attain high food quality standards.
I maintained smooth and timely operations in preparation and delivery of meals.
I kept kitchen clean and organized by performing daily maintenance tasks.

I created identical dishes numerous times daily with consistent care, attention to detail, and quality.

I set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

I grilled meats and seafood to customer specifications.

I followed restaurant stock management schedule to monitor product freshness and rotate out old products.

I prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

I plated and presented all dishes to match established restaurant standards.
I kept kitchen clean and organized by performing daily maintenance tasks.

I communicated closely with servers to fully understand special orders for customers.
I set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
I took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
I prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
I checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.