Eric McGee

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Communicated closely with servers to fully understand special orders for customers.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Trained and supervised cooking staff to expertly meet daily needs.
• Measured and mixed ingredients according to precise recipes for best results.
• Suggested actionable improvements to streamline training procedures.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Monitored food quality and presentation to maintain high standards.
• Maintained food safety and sanitation standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Managed opening and closing shift kitchen tasks.
• Prepared and served various food items in fast-paced Type environment.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Planned menus for different events, seasons and customer requests.

Dinner and late night cook, Prepared menu items in an open air kitchen, experienced Grill,fry, Saute and Pantry Cook, Serving entree's and appatizer,s for the dinner,s and room Room Sevice, sanitized, quality control known standard,s of the Marriott Marques standard,s

Cook location Centinial Hall, The largest Student Hall serving 1,000-1,600 Student,s, Employee,s and guest of the University.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Communicated closely with servers to fully understand special orders for customers.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Suggested actionable improvements to streamline training procedures.
• Adjusted recipes based on ingredient availability or customer request.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Monitored food quality and presentation to maintain high standards.
• Maintained food safety and sanitation standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Managed opening and closing shift kitchen tasks.
• Prepared and served various food items in fast-paced Type environment.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.