Kristi misko

• Manage service staff to ensure customer satisfaction and compliance with company policies.
• Monitor service performance metrics to identify areas of improvement.
• Manage day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
• Resolve customer complaints in a professional manner to maintain positive relationships with guests.
• Supervise and train staff in customer service, food handling, and safety protocols.
• Maintain knowledge of current menu items, garnishes, ingredients, and preparation methods.

• Prepared a wide range of breakfast items such as omelets, pancakes, French toast, crepes and eggs.
• Managed the kitchen's inventory by ordering food supplies and ensuring quality of received products.
• Maintained cleanliness of work area throughout shift to ensure safe food preparation practices.
• Assisted in training new staff members on proper cooking techniques, recipes and menu items.
• Performed basic food prep tasks such as cutting vegetables or making sauces.
• Followed recipes precisely when mixing ingredients together prior to cooking or baking processes.

• Prepared and cooked food items such as sandwiches, salads, hamburgers, fries, breakfast items and other menu items according to established recipes.
• Ordered food supplies from vendors when necessary to maintain adequate stock levels.
• Ensured that all foods were stored properly at the appropriate temperature levels.
• Adhered to health department regulations regarding sanitation standards throughout the kitchen area.
• Conducted regular maintenance on kitchen equipment including deep-frying units, stoves, griddles and dishwashers.

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• Weighed ingredients and monitored temperatures during baking processes.
• Prepared doughs for baking according to recipes and instructions.
• Cleaned and sanitized all baking equipment, tools, and surfaces.
• Managed inventory levels of ingredients and supplies needed for baking operations.
• Measured, mixed, and prepped raw ingredients according to personal and company recipes.
• Created dessert platters for catered events.
• Baking of all pies, cakes, pastries, etc.

• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Created new seasonal menu items using fresh, local ingredients.
• Prepared dough for various types of bread and rolls, including gluten-free, hand-rolled croissants, and bagels.
• Decorated cakes with icing or other toppings as required.