Line Cook/Prep Cook
Dragonfly Noodle
09.2022 - 12.2022
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Trained and assisted new kitchen staff members.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Communicated with management on food inventory stock to request order placement.
- Washed, chopped, portioned and cooked vegetables and other portioned ingredients.
- Prepared food items quickly, following customers' special requests for substitutions and add-ons.
