Gopal Harrington

I worked grill, I was in charge of the station from top to bottom, including processing whole fish, dry aging and breaking down steaks, and running and keeping a clean station during service

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Worked flexible hours; night, weekend, and holiday shifts.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• worked in a small and understaffed kitchen

• Worked effectively in fast-paced environments.
• Organized and detail-oriented with a strong work ethic.
• Exercised leadership capabilities by successfully motivating and inspiring others.
• Proved successful working within tight deadlines and a fast-paced environment.