ESTHER HALM

Picking, packaging, and taking inventory of customers goods.

• Prepared and cooked diverse menu items in high-volume environments.
• Collaborated with team members to ensure timely meal service and quality standards.
• Maintained cleanliness and organization of kitchen stations to enhance workflow efficiency.
• Trained new staff on food preparation techniques and safety protocols.

• Developed innovative recipes to improve customer satisfaction and menu variety.
• Streamlined inventory processes, reducing waste through effective resource management.
• Led kitchen teams during peak hours, ensuring compliance with health regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.