Justine Valliant

• Prepared high-quality menu items ensuring consistency and adherence to recipes.
• Managed kitchen workflow to optimize efficiency during peak service hours.
• Maintained cleanliness and organization of workstations to meet health regulations.
• Developed new recipes enhancing menu offerings based on seasonal ingredients.
• Collaborated with fellow kitchen staff to ensure timely completion of orders during peak service hours.
• Diligently followed standardized recipes while also adding personal flair to signature dishes.
• Enhanced kitchen efficiency by streamlining food preparation processes and adhering to established schedules.
• Contributed to the development of daily specials, drawing inspiration from available ingredients and current culinary trends.
• Addressed customer concerns promptly and professionally, working towards resolution when necessary.
• Showcased strong multitasking abilities while preparing multiple dishes concurrently.
• Managed multiple tasks simultaneously under pressure, maintaining poise and professionalism during busy times.
• Operated various kitchen equipment safely and efficiently, ensuring optimal performance at all times.
• Expedited orders swiftly without sacrificing quality or presentation standards.
• Ensured proper food storage procedures were followed to maintain freshness and prevent spoilage.
• Utilized effective time management skills to complete tasks within designated deadlines.
• Restocked stations and supplies during slower periods between rushes.
• Monitored food temperatures for proper cooking and safe consumption.
• Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
• Prepared meals according to customer specifications.
• Adhered to strict food safety regulations and hygiene standards.
• Followed recipes and cooking techniques for consistent results.
• Utilized problem-solving skills to address customer complaints.
• Washed, peeled and seeded fruits and vegetables to prepare for consumption.
• Created innovative recipes to increase customer satisfaction.
• Used cost-saving measures to maximize profits.

• Led kitchen staff to ensure timely meal preparation and service quality.
• Developed and implemented standard operating procedures to enhance kitchen efficiency.
• Trained new line cooks on techniques, safety protocols, and kitchen operations.
• Collaborated with management to create seasonal menus reflecting customer preferences.
• Monitored inventory levels and coordinated with suppliers for timely stock replenishment.
• Streamlined food preparation processes, reducing waste while maintaining high standards.
• Maintained cleanliness and organization of kitchen equipment and workstations at all times.
• Provided constructive feedback to team members to foster skill development and teamwork.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Grilled meats and seafood to customer specifications.
• Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
• Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
• Handled portion control activities according to specified instructions provided by chef.
• Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
• Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Continuously practiced self-evaluation and sought feedback from supervisors to identify areas for improvement, ultimately enhancing overall performance as a lead line cook.
• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
• Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
• Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Streamlined communication between front-of-house staff and kitchen team members to minimize errors during order processing.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Checked food temperature regularly to verify proper cooking and safety.
• Plated and presented all dishes to match established restaurant standards.
• Trained and assisted new kitchen staff members.
• Monitored food temperatures to meet quality and safety standards.
• Received and stored food supplies, raw materials and other ingredients.
• Operated grills, fryers and ovens to cook food items.
• Cleaned and sanitized work areas, utensils and equipment.
• Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
• Packaged, arranged and labeled ingredient stock, storing at established temperatures.
• Used kitchen equipment safely and reduced risk of injuries and burns.

• Prepared diverse menu items using seasonal ingredients, ensuring high quality and consistency.
• Supervised kitchen staff, fostering a collaborative environment and enhancing team efficiency.
• Developed and implemented new recipes, contributing to menu innovation and customer satisfaction.
• Maintained inventory levels, minimizing waste through effective stock management practices.

• Supervised daily restaurant operations, ensuring compliance with company standards and health regulations.
• Trained and developed staff, fostering a collaborative team environment focused on customer service excellence.
• Implemented process improvements to enhance order accuracy and reduce wait times during peak hours.
• Managed inventory levels effectively, coordinating with suppliers to maintain stock without excess or shortages.
• Responsible for hiring and scheduling crew.

• Assisted in managing office communications, ensuring timely responses and efficient information flow.
• Coordinated scheduling of meetings and events, optimizing use of resources and space.
• Developed and maintained filing systems, enhancing document retrieval efficiency for staff members.
• Provided administrative support to senior leadership, facilitating daily operations and strategic initiatives.
• Digital signage personnel: manage, design, and maintain dynamic display networks for clients
• Curate schedules for ads, announcements, and internal communications

Staff leadership and training: Train student employees on proper food handling, personal protective equipment, and kitchen policies. Delegate tasks, manage shift schedules, and address peer questions

Safety and Sanitation: Ensure compliance with health codes (servsafe, HACCP). Monitor temperature logs, enforce proper hygiene, and oversee deep cleaning routines.

Operational duties: Oversee the opening and closing of the facility. Monitor food quality, portion control, and recipe adherence.

Inventory and Admin: Track inventory levels, receive food deliveries, and assist with ordering supplies. Manage cash register transactions, balance daily sales, and oversee refunds.