Kaede Kotch

Line Cook

Smokin Buns

09.2024 - Current

Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Checked food temperature regularly to verify proper cooking and safety.
Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Increased kitchen productivity by keeping tools organized for easy access when needed.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Plated and presented all dishes to match established restaurant standards.
Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
Enhanced kitchen efficiency by maintaining clean and organized workstation.
Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Optimized food presentation, resulting in positive customer feedback and increased social media attention.
Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
Improved team morale and productivity through effective communication and collaboration.
Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
Prepared and cooked meals according to recipes and customer specifications.
Kept kitchen clean and organized by performing daily maintenance tasks.
Followed health, safety and sanitation guidelines while preparing and serving food.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Monitored food quality and presentation to maintain high standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Prepared food items in compliance with recipes and portioning control guidelines.
Trained new kitchen staff on food safety, preparation and cooking techniques.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Verified proper portion sizes to consistently attain high food quality standards.
Tasted, smelled, and pierced food with fork to verify sufficient cooking.

Summary

Overview

Work History

Line Cook

Education

Associate of Arts - English Literature

High School Diploma -

Skills

Timeline

Line Cook

Associate of Arts - English Literature

High School Diploma -

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