Kwabene Savage

•Cooking on flat top grill in a fast-paced diner environment

•Preparing hash browns, pancakes and meats all on the same grill, maintaining cleanliness of the grill throughout shift

•Practicing adherence to sanitation standards.

•Primarily worked grill station in a high volume, high pressure chic/ casual setting.

•Ensured food was prepared to the highest

standard in a timely manner, consistently.

•Ensured food safety and adherence to

standards of sanitation.

•Mentored junior line cooks on food preparation techniques and safety protocols.

•Streamlined cooking processes to improve kitchen workflow and reduce service times during peak hours.

• Backed up executive chef with meal preparation and kitchen management needs.
• Enforced policies to keep kitchen clean and compliant with health code standards.
• Trained and coached team members to improve performance with different aspects of kitchen work.
• Reviewed stock levels regularly to identify overuse and plan new orders.
• Kept food costs in line by minimizing waste and controlling the portions on each dish.
• Led by example as role model for company core values and company culture.
• Protected customers and the liability of the establishment by keeping operations in line with health codes.
• Increased productivity and employee retention by improving operations and building good relationships with team members.

• Ensured that food was stored at the proper temperature as required by food safety regulations.
• Cooked food products following established instructions for the preparation of particular menu items.
• Cleaned and organized all kitchen workstations and storage areas before and after cooking.
• Cleaned and disinfected food preparation areas, workstations, and equipment.
• Followed specifications and orders, prepared ingredients and gathered dishes for serving.
• Recognized for complimentary seasoning techniques, garnishing, and arranging food creatively.
• Partnered with other line cooks in assisting chefs with preparing ingredients, cooking menu items, and arranging dishes based on recipes ordered.
• Determined special requests from guests and prepared food accordingly.
• Established and maintained cordial and professional working relationships with other staff, supervisors, and customers.
• Performed range of food preparation tasks, including marinating, cutting, and cubing.
• Cooked, arranged, and presented high-quality food while following standardized protocols.
• Maintained and operated standard cooking equipment including grills and deep fryers.
• Trained the team to safely and efficiently prepare food items for customers.
• Contributed information and recommendations for strategic planning and business reviews.
• Monitored the performance of [Type] workers and consistently improved the productivity of each team member with hands-on, motivational approaches.