Kankanesh Lehman

Server and chef

• Prepare kitchen to ready to service
• Prepare ingredients to ready to service
• Check all inventory and make order for shopping list to order suppliers
• Monitored food presentation and portion control for quality assurance.
• Assisted in creating weekly specials based on seasonal ingredients.
• Trained junior staff on cooking techniques and kitchen procedures.
• Maintained high standards of cleanliness and food safety practices.
• Developed new recipes to enhance menu offerings and customer satisfaction.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Prepared workstations with ingredients and tools to increase efficiency.
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• Prepared diverse menu items in a fast-paced kitchen environment.
• Managed inventory and ordered supplies to maintain kitchen operations.
• Collaborated with team members to ensure timely meal service.
• Planned menus, ordered supplies and managed kitchen staff.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Trained new chefs on proper cooking techniques and menu items.
• Trained kitchen workers on culinary techniques.
• Resolved customer complaints regarding food quality or service issues.
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Met with clients to discuss menus and meal options for weddings and banquets.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Maintained cleanliness and organization of dining areas and service stations.
• Assisted in training new servers on menu knowledge and service techniques.
• Cleaned tables and chairs to prepare dining area for next customers.
• Communicated effectively with kitchen staff regarding customer allergies or special requests.
• Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers.
• Assisted in training new servers.
• Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
• Checked food before serving it to customers.
• Greeted guests and provided menus.
• Informed customers of daily specials and signature menu items.
• Prepared checks, itemizing total meal costs and taxes.
• Took reservations and to-go orders to streamline process for both customer and restaurant.
• Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
• Set up tables in between patrons to reduce wait times.
• Filled condiments and napkin containers during slack periods.
• Stocked service areas with supplies during slow periods.
• Explained menu options to guests, offered suggestions and took orders for food and beverages.
• Prepared drinks according to standard recipes.
• Enforced minimum age requirements for consumption of alcoholic beverages by checking identification.
• Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
• Trained new employees on restaurant procedures and plating techniques.
• Addressed complaints to kitchen staff and served replacement items.
• Implemented feedback from customers to improve service quality and menu offerings.
• Explained menu items, describing ingredients and cooking methods upon request.