Prep Line Cook
Zea Restaurant
Lafayette, LA
06.2014 - 05.2023
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces and taking out trash.
- Measured and weighed food items to comply with portion requirements.
- Prepped vegetables and ingredients by washing, chopping and dicing.
- Helped train and develop new talent.
- Monitored freshness of food products to help reduce spoilage.
- Grilled and deep fried various foods from meats to potatoes.
- Organized and labeled stock of ingredients to maintain needed inventory levels.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Completed special orders according to customer dietary needs.
- Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Sliced meats to prepare for cooking and assembly of menu items.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Replenished food items from inventory and rotated ingredients.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Garnished and arranged dishes into creative presentations.
- Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
- Executed proper techniques when preparing menu item ingredients.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.