Garde Manger Cook, Line Cook
Edison Kitchen
Bethel, CT
12.2021 - Current
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Limited portion sizes and used garnishes to control food costs.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- 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 food items such as meats, poultry and fish for frying purposes.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
