James Cusano

Batch Cook/Line Cook

Chai Pani Restaurant Group

06.2022 - 09.2025

Followed food safety and sanitation guidelines to ensure a clean cooking environment.
Assisted in meal preparation by chopping vegetables and measuring ingredients accurately.
Operated kitchen equipment, including ovens, fryers, and mixers, while adhering to safety protocols.
Collaborated with team members to ensure timely meal service and efficient kitchen operations.
Maintained inventory of food supplies and ingredients, communicating needs to management effectively.
Learned recipes and cooking techniques from experienced chefs to enhance culinary skills.
Monitored cooking times and temperatures to achieve optimal food quality and consistency.
Adapted quickly to changing menu items and dietary restrictions during high-volume service periods.
Consistently met tight deadlines for meal preparation, ensuring customer satisfaction and maintaining kitchen operations flow.
Implemented seasonal menu changes, adapting recipes to incorporate fresh ingredients for optimal taste and quality.
Coordinated with front-of-house staff to address any customer concerns or requests promptly and professionally.
Prepared large volumes of food for special events, ensuring consistency in taste and presentation.
Increased kitchen efficiency by effectively organizing workspace and managing time for multiple dishes.
Conducted daily inspections of storage areas to monitor ingredient freshness and discard expired items as needed.
Collaborated with team members to ensure timely completion of all tasks during high-pressure periods.
Managed inventory levels, conducting regular stock checks and placing orders as necessary.
Contributed to a positive and inclusive work environment by consistently demonstrating effective communication skills and teamwork.
Enhanced meal quality by carefully measuring ingredients and consistently following recipes.
Received positive feedback from customers regarding dish presentation, flavor profiles, and overall dining experience.
Adapted quickly to changing priorities in a fast-paced kitchen environment without compromising dish quality or safety standards.
Prepared allergy-friendly meals upon request while adhering to strict guidelines to avoid cross-contamination risks.
Reduced waste by properly storing leftover ingredients for future use or repurposing into new dishes.
Maintained a clean and sanitary work environment, reducing the risk of cross-contamination and foodborne illnesses.
Collaborated with chef to develop new menu items, leading to increased diner interest and sales.