Erica Cagle

Floater/Cook

Community Hospital And Wellness Center

10.2021 - Current

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