James Broden

• Used handheld devices to track and confirm delivery status.
• Navigated local streets to ensure timely delivery of goods.
• Delivered packages on time by planning optimal delivery routes.
• Ensured customer satisfaction by providing friendly service during deliveries.
• Loaded and unloaded packages carefully, maintaining product integrity.
• Delivered packages to customer doorsteps and business offices.
• Completed on-time deliveries by choosing best and most efficient routes.
• Improved customer satisfaction by ensuring timely and accurate deliveries of products.
• Read maps, followed oral, and written instructions and used GPS technology to make deliveries.
• Operated vehicle safely in highly congested areas with no traffic violations.
• Completed rush deliveries on tight timetables to satisfy customer needs.
• Maintained upbeat, positive attitude in busy, customer-focused environment.
• Loaded truck and properly secured items to prevent damage for deliveries.
• Worked scheduled hours as required and took on available shifts during holidays and busy periods.
• Managed customer inquiries and complaints in polite and professional manner.
• Enhanced delivery efficiency by optimizing routes using GPS navigation and mapping tools.
• Upheld high standards of professionalism while representing the company during interactions with customers, vendors, and other stakeholders.
• Maintained strong relationships with clients through proactive communication and personalized service.
• Expedited deliveries to meet customer deadlines and requirements.
• Communicated with dispatchers to stay informed of changes to routes and delivery schedules.
• Demonstrated exceptional time management skills in consistently meeting tight deadlines without compromising quality or safety.
• Ensured the safety of all goods transported by securing loads properly and following best practices for handling fragile items.
• Inspected and maintained delivery vehicles regularly to keep in safe working order.
• Developed strong working knowledge of local traffic laws and regulations to facilitate smooth navigation on-the-job safely.
• Achieved record of zero accidents through adherence to traffic laws and safety protocols.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
• Developed waste reduction program that became model for other restaurants in chain.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.

• Collaborated with chefs to create innovative dishes for diverse clientele.
• Conducted regular inventory audits for optimized stock levels.
• Implemented rigorous food safety protocols to meet health regulations.
• Promoted open communication, resulting in reduced conflict among staff.
• Revamped menu offerings based on seasonal ingredients and customer feedback.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Calculated prices of ingredients to monitor food costs and control expenses.

• Monitored food storage practices to prevent spoilage and maintain quality.
• Maintained inventory levels by conducting regular stock checks and ordering supplies.
• Gathered customer feedback to refine and improve menu selections.
• Interacted with guests to address dietary restrictions and preferences for personalized dining experiences.
• Created visually appealing dishes to enhance dining experience and encourage repeat visits.
• Prepared diverse menu items by utilizing fresh ingredients and seasonal produce.
• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Supervised line cooks to monitor food safety and order accuracy.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
• Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
• Taught kitchen staff safety protocols and restaurant standards.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
• Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.

Wash dishes, bus tables, cook when needed, prep cook

• Enhanced workflow efficiency with strategic scheduling and inventory management.
• Fostered a welcoming environment by training staff in customer engagement techniques.
• Resolved guest complaints with a focus on satisfaction to maintain positive dining experiences.
• Motivated staff to exceed customer expectations for enhanced service delivery.
• Streamlined budgeting processes by analyzing expenses and adjusting operational strategies.
• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Maintained positive relationships with local community and government officials.
• Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
• Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
• Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
• Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
• Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
• Planned and executed strategies to increase customer loyalty and retention.
• Implemented effective inventory management systems to minimize waste and control food costs.
• Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.