JESSE BANKS

• Communicated effectively with staff to coordinate meal production smoothly.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Checked freshness of food and ingredients prior to use.
• Organized walk-in coolers and freezers according to established guidelines.

• Efficiently cooked multiple orders simultaneously during peak hours.
• Maintained organization while managing multiple tasks in a fast-paced environment.
• Set up workstations with necessary ingredients, utensils, and cooking equipment.

• Prepared ingredients for daily menu items and special dishes efficiently.
• Maintained cleanliness and organization of prep area and kitchen tools.
• Assisted fellow cooks during peak hours and special events to ensure smooth operations.
• Cleaned dishes, pots, pans, and kitchen equipment used throughout daily operations.

Ensured quality by executing proper techniques in menu item ingredient preparation.

• Supported chefs in cooking and plating dishes during high-volume service.
• Worked collaboratively with team members to effectively address service demands.
• Sanitized work areas and equipment to comply with food safety regulations, ensuring a safe environment.

• Plated dishes with a focus on quality and presentation standards.
• Sustained workflow by restocking kitchen supplies promptly.
• Prevented cross-contamination risks through diligent sanitation practices.
• Maximized efficiency by organizing cooking surfaces and equipment strategically.