Gedline Patricia Regis

Maintained supply inventory and restocked cleaning materials as needed.

Worked independently to complete tasks efficiently within set timeframes.

Operated cleaning equipment such as floor buffers, vacuum cleaners, and carpet shampooers.

Ensured compliance with health and safety standards by following proper chemical handling procedures.

Core Responsibilities

Prepare and cook menu items across grill, sauté, fry, oven, and cold stations; plate dishes to brand standards.

Execute daily mise en place; maintain prep lists and par levels to meet peak service.

Follow recipes and SOPs; adjust seasoning and techniques to ensure consistent flavor and presentation.

Set up and break down stations; keep a clean, organized work area (clean-as-you-go).

Coordinate with expo and FOH to hit target ticket times during high-volume service.

Label, date, and store food properly; apply FIFO to minimize waste.

Assist with inventory counts and receiving; report low stock and equipment issues.

Train and support new team members on station procedures and safety.


Food Safety & Compliance

Monitor and record critical temperatures for hot/cold holding and cooking.

Prevent cross-contamination; follow allergen-safe procedures.

Knowledge of HACCP principles and local health code requirements.

Maintain sanitation standards for equipment, utensils, and work surfaces.


Key Skills & Techniques

Knife skills; portioning; batch cooking; sauces, stocks, and soups.

Grilling, roasting, baking, sautéing, steaming, and basic pastry.

Menu familiarization, specials execution, and recipe scaling.

Time management, multitasking under pressure, and attention to detail.