Back of House Team Member
Chic-Fil-A
05.2022 - 07.2022
- Helped maintain a clean and organized work area through diligent daily cleaning tasks such as sweeping, mopping, sanitizing surfaces, and washing dishes.
- Collaborated with Front of House team members during peak service hours to ensure accurate order fulfillment and prompt delivery to guests.
- Performed daily cleaning and maintenance tasks to keep kitchen clean and organized.
- Performed shift side work as necessary to maintain kitchen output during peak service times.
- Removed garbage, compost, and recycling, and placed in designated container areas.
- Checked use by dates on food and beverage stock and maintained record of wasted items.
- Unloaded and stocked kitchen supplies.
- Upheld a high standard of professionalism in all aspects of work, leading by example for other team members to follow.
- Prepared food and drinks while following safe food handling procedures.
- Maintained and sanitized service stations, prep areas, and countertops.
- Checked food preparation and presentation to verify quality and consistency.
- Assisted in inventory management, regularly checking stock levels and ordering necessary supplies for smooth kitchen operations.
- Ensured a safe working environment by adhering to strict sanitation guidelines and promptly addressing any hazards or potential issues.
- Improved kitchen efficiency by streamlining food preparation processes and reducing waste.
- Developed strong problem-solving skills through adapting quickly to unforeseen challenges or changes within the busy kitchen environment.
- Contributed to a positive customer experience by preparing high-quality dishes in a timely manner, following established recipes and presentation standards.
- Coordinated with kitchen staff, working hard to stay ahead of demand and exceed customer expectations.
- Managed time effectively to complete both individual tasks and collaborative projects within tight deadlines without compromising attention to detail or quality of output.
- Maintained updated certifications in food safety and sanitation regulations.
- Verified dishes were prepared according to restaurant recipes and quality standards.
- Maintained open communication with the Head Chef, providing updates on kitchen operations and offering suggestions for continuous improvement.
- Reduced food costs through careful portion control practices while maintaining consistent quality of dishes served.
- Followed food safety practices and sanitation guidelines.
- Maintained composure and work quality while under stress.
- Assisted in setting up and breaking down kitchen stations.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Cleaned and maintained work areas, equipment and utensils.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Monitored food temperature, discarding items not stored correctly.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
