Line Cook
Red Lobster Restaurant
09.2023 - 09.2023
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize 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.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
