Joe Batista

French cut all our wings fresh every day. Worked high volume services.

• Supported bartenders by restocking supplies, ensuring efficient service during peak hours.
• Maintained cleanliness of bar area, adhering to health and safety policies.

• Prepared and sautéed ingredients according to recipe specifications, ensuring quality and flavor consistency
• Implemented feedback from chefs to improve dish presentation and overall guest satisfaction.
• Executed daily menu changes, adapting quickly to special requests or dietary restrictions from customers.
• Covered, dated, rotated and properly stored food items to preserve quality and freshness.
• Sauteed and seasoned meats, pastas and vegetables to customer taste preference.

Operated efficiently in high-pressure pizza assembly and oven stations.

• Assisted in managing kitchen inventory, ensuring optimal stock levels and minimizing waste.
• Trained junior kitchen staff on food preparation techniques and safety protocols.
• Monitored food quality and consistency, making adjustments as necessary for optimal flavor profiles.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.

• Adapted quickly to changing menus and special requests while maintaining quality standards.
• Engaged in continuous learning of culinary techniques to enhance skills and contribute to team success.
• Checked food temperature regularly to verify proper cooking and safety.

• Assisted with food preparation and ingredient organization to ensure efficient kitchen workflow.
• Maintained cleanliness and sanitation of kitchen equipment and workstations following health regulations.
• Supported chefs in cooking, seasoning, and plating meals according to menu specifications.
• Learned and implemented safe food handling procedures to minimize risks in the kitchen environment.
• Collaborated with team members to streamline meal service during peak hours for improved efficiency.
• Participated in inventory management by tracking stock levels of ingredients and supplies regularly.