Kenneth Murdock

On the opening team for Minions Cafe.

• Provided assistance to other stations during busy shifts, ensuring adequate coverage and meeting customer demands.
• Enhanced accuracy of measurements and recipes.
• Ensured customer satisfaction by cooking and preparing menu items to include substitutions upon request.
• Maintained sanitary conditions in food preparation areas, grills, and equipment to prevent cross-contamination from raw items.
• Ensured proper presentation of orders by arranging garnishing accurately onto the plates and trays.
• Executed careful frying techniques to prevent burns when preparing a diversity of fried items.
• Rotated stock items and ingredients to maintain efficiency and freshness.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Cooked food following specific measurements and recipes.
• Executed proper techniques when preparing menu item ingredients.
• Monitored food product stock and alerted supervisor when items ran low, in time to reorder.
• Learned to prepare a rotating list of new and seasonal items by attending training and applying new techniques.
• Operated all kitchen equipment safely to avoid injuries.
• Built pizzas using the proper amount of dough and quantities of toppings according to specifications.
• Chopped, diced, and sliced ingredients for salads, stir-fries, and other dishes.
• Safely operated ovens, fryers, and grills to prevent injuries and accidents.
• Set up work stations prior to opening to minimize prep time.
• Properly utilized various cooking utensils to prepare a range of food items.
• Sanitized workstation at end of shift to prevent foodborne illnesses.
• Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
• Followed recipes to maintain restaurant standards and satisfy customers.
• Maintained a clean and orderly appearance throughout the kitchen and dining area.
• Prepared quick-serve items efficiently to cater to our customers during meal deals.
• Have been on the safety team for multiple years.
• Provided guidance and support to junior kitchen staff members.
• Supervised kitchen staff in the proper handling and preparation of food items.
• Monitored inventory levels and ordered supplies as needed.
• Ordered necessary ingredients for meal preparation from approved vendors.
• Maintained cleanliness and organization of work areas, storage areas, refrigerators, freezers.
• Trained new cooks on proper cooking techniques and kitchen safety procedures.
• Adjusted menus to accommodate special dietary needs or requests from guests or customers.
• Tasted products to ensure quality prior to serving them to customers.
• Assisted with menu planning by suggesting new recipes or modifications to existing ones.
• Conducted regular inspections of kitchen equipment for proper functioning.
• Ensured compliance with local health codes, sanitation regulations, and HACCP guidelines.
• Resolved customer complaints in a timely manner while maintaining high standards of service.
• Performed other duties as assigned by supervisor or manager.
• Followed established procedures and requirements for safe food handling, storage and service.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.

I have helped cater out on numerous occasions, prepping for the events and working the events.

Have a super user for etec, change packages, and update packages.

I have my ServSafe and Allertrain certificates.

I have taken and passed classes for Managing Up, Emerging Leaders Classes 1 and 2.

I have my certificates for the Fire Extinguisher class and have been certified for Responsible Vending.

HazCom compliant.