John Cooper

• Managed daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
• Checked and tested foods to verify quality and temperature.
• Improved customer satisfaction by addressing feedback promptly and implementing necessary adjustments to kitchen procedures.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Assisted in hiring and training new kitchen staff, fostering a positive team atmosphere for efficient productivity.
• Ensured proper equipment maintenance, scheduling repairs as needed for optimal functionality within the kitchen space.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served.

• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Ran the back kithcen , prep cook, fry cook, wood burning oven cook, created all desert plates

• Kept kitchen up to code for health and safety inspections.
• Maintained a clean and organized kitchen, ensuring compliance with health and safety regulations.
• Demonstrated flexibility in handling multiple orders simultaneously while maintaining attention to detail for each dish prepared.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Followed supervisor instructions to complete tasks on time.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.