Kadir Yesilkaya

• Maintained a clean and sanitary work environment, adhering to health department regulations and ensuring safety for all staff members.
• Reduced food waste by implementing proper storage techniques and monitoring expiration dates.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Prepared and cooked meals according to recipes and customer specifications.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Provided excellent customer service by swiftly addressing any concerns or special requests from guests regarding dietary restrictions or preferences.
• Enhanced customer satisfaction by preparing and presenting high-quality dishes on time.

• 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.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Ensured all dishes were plated and presented according to restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Grilled meats and seafood to customer specifications.

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Created menus and designed corresponding recipes for Business Name.

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

No Thanks

• 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.