Line Cook
Sweetgreen
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Improved team morale and productivity through effective communication and collaboration.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
