Jerry Hydrick

• 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.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• 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.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Grilled meats and seafood to customer specifications.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.

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• Streamlined field operations through effective communication between engineering team members and on-site personnel.
• Streamlined logistical processes to ensure timely arrival of supplies and equipment for field operations.