John Patrick

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Oversaw food preparation and monitored safety protocols.
• Motivated staff to perform at peak efficiency and quality.
• Maximized quality assurance by completing frequent line checks.
• Developed unique events and special promotions to drive sales.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• 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.

Dishwasher and prep cook

• 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.