Summary
Overview
Work History
Education
Skills
Certification
Timeline
DeliveryDriver

Marquel Perdue

Atlanta,GA

Summary

Proven to enhance kitchen operations and team efficiency at Chopt Salad, I leverage strong organizational skills and a robust work ethic to exceed health code standards and improve workplace sanitation. Skilled in equipment maintenance and team collaboration, I consistently boost productivity and customer satisfaction, demonstrating a 30% reduction in waste through innovative inventory management.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Dishwasher

Chopt Salad
09.2022 - Current
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Followed supervisor instructions to complete tasks on time.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
  • Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
  • Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
  • Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
  • Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
  • Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.
  • Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
  • Gently moved glassware, crystal, and other delicate items to prevent breakage.
  • Increased machine efficiency by scraping and pre-washing dishes.
  • Monitored dishwashing machines for proper functioning.
  • Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
  • Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
  • Washed dishes and assisted in bussing tables.
  • Stored dishes, utensils and kitchen equipment in proper locations.
  • Increased kitchen efficiency, organizing clean dishes and utensils in accessible manner for culinary staff.
  • Contributed to team effort, assisting with food prep tasks during off-peak hours to support kitchen staff.
  • Improved safety in kitchen by properly handling and storing cleaning chemicals and supplies.
  • Minimized water usage and environmental impact with effective washing techniques, aligning with sustainability goals.
  • Improved operational efficiency by implementing system for pre-soaking heavily soiled pots and pans, reducing cleaning time.
  • Assisted in food storage organization, labeling and dating food items for easy retrieval and rotation.
  • Contributed to inventory management by reporting low supplies of cleaning agents and dishware to management.
  • Optimized cleaning processes, experimenting with different detergents and wash cycles to achieve superior cleanliness.
  • Facilitated smooth kitchen operations, promptly addressing any malfunctions with dishwashing equipment to prevent downtime.
  • Reinforced health codes compliance, regularly cleaning and sanitizing dishwasher area and sinks.
  • Supported kitchen staff by preparing work areas before rush hours, streamlining cooking and serving process.
  • Enhanced dining experience for customers by ensuring clean, spot-free dishes and utensils.
  • Bolstered team morale and productivity by maintaining positive attitude and assisting colleagues during high-pressure periods.
  • Ensured timely availability of kitchenware, speeding up service during peak times with efficient dishwashing routines.
  • Streamlined waste management procedures, effectively sorting and disposing of garbage and recycling materials.
  • Reduced risk of cross-contamination, meticulously organizing dishware and kitchen tools after thorough washing and sanitization.
  • Fostered collaborative work environment, sharing best practices with new team members for maintaining high standards of kitchen cleanliness.
  • Supported culture of hygiene and cleanliness, participating in regular kitchen cleaning and sanitation drives.
  • Maintained cleanliness and sanitation in kitchen, contributing to healthy working environment by rigorously following cleaning schedules.
  • Enhanced equipment longevity, performing routine checks and maintenance on dishwasher to ensure optimal performance.
  • Maximized dishwasher efficiency by regularly inspecting and performing minor maintenance on the machine when necessary.
  • Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
  • Improved workflow efficiency in tight spaces while maneuvering heavy trays of dirty dishes from the dining room to the dishwashing station without incident.
  • Inspected dishwashing equipment and reported issues to supervisor.
  • Demonstrated flexibility in adjusting work schedule to accommodate fluctuating business demands during peak dining hours or special events.
  • Exceeded health code standards with diligent attention to detail when cleaning all surfaces within the dishwashing area.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
  • Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
  • Collaborated effectively with servers and bussers to ensure timely clearing of tables, enhancing guest experience throughout their visit.
  • Adjusted water to correct temperature for optimum cleaning, rinsing and sanitizing.
  • Fostered a positive work environment by maintaining a professional attitude and appearance at all times.
  • Streamlined dishwashing processes by prioritizing incoming dirty dishes based on usage needs of the kitchen staff.
  • Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
  • Reduced dish breakage by carefully handling delicate items during the washing process.
  • Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
  • Utilized effective time management skills to balance dishwashing duties with any additional cleaning or food preparation tasks assigned.
  • Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
  • Stepped into additional roles during busy times to boost coverage of important stations.

Kitchen Manager

Chopt Salad
09.2022 - Current
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
  • Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
  • Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
  • Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.
  • Maintained meticulous records of health inspections, consistently achieving high scores.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Implemented customer feedback system to gather insights and improve dining experience.
  • Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
  • Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Collaborated with management to develop strategies for increasing restaurant profitability.
  • Optimized food presentation and plating techniques, elevating overall dining experience.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
  • Boosted team morale and performance through effective leadership and training programs.
  • Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
  • Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
  • Enhanced kitchen efficiency by streamlining meal preparation processes.
  • Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
  • Enhanced dining experience by introducing themed culinary events and specials.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Developed unique events and special promotions to drive sales.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Maximized quality assurance by completing frequent line checks.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Purchased food and cultivated strong vendor relationships.

Custodian

GAT Airline Ground Support
02.2011 - 04.2014
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Designed and maintained menus to offer variety of high quality and consistency of dishes.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
  • Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
  • Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
  • Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.
  • Maintained meticulous records of health inspections, consistently achieving high scores.
  • Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
  • Implemented customer feedback system to gather insights and improve dining experience.
  • Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
  • Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Collaborated with management to develop strategies for increasing restaurant profitability.
  • Optimized food presentation and plating techniques, elevating overall dining experience.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
  • Boosted team morale and performance through effective leadership and training programs.
  • Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
  • Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
  • Enhanced kitchen efficiency by streamlining meal preparation processes.
  • Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
  • Enhanced dining experience by introducing themed culinary events and specials.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Developed unique events and special promotions to drive sales.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Maximized quality assurance by completing frequent line checks.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Purchased food and cultivated strong vendor relationships.

Cook

Wendy's
06.2017 - 12.2019

Education

Riley High School
Decatur,Ga
05.2010

Skills

  • Strong Work Ethic
  • Cleaning and sanitizing
  • Punctuality
  • Efficient cleaning
  • Safety awareness
  • Dishwasher Operation
  • Stress Tolerance
  • Cleaning procedures
  • Customer service excellence
  • Organizational strengths
  • Proper sanitation
  • Waste disposal
  • Interactive communication skills
  • Restocking skills
  • Supply Restocking
  • Kitchen equipment use
  • Chemical Handling
  • Complex Problem-Solving
  • Efficient nature
  • Equipment Operation
  • Health Code Compliance
  • Performance Improvement
  • Quality Control
  • Machine Operation
  • Troubleshooting skills
  • Chemical use
  • Energy conservation
  • Equipment Troubleshooting
  • Inventory Management
  • Fast-Paced Environment
  • Teamwork and Collaboration
  • Team Player
  • Attention to Detail
  • Time Management
  • Heavy Lifting
  • Problem-Solving
  • Customer Service
  • Kitchen Support
  • Critical Thinking
  • Multitasking
  • Proactive and Self-Motivated
  • Work Area Maintenance
  • Decision-Making
  • Active Listening
  • Receiving and Storing Supplies
  • Food Safety Protocols
  • Table Cleaning and Arranging
  • Excellent Communication
  • Food Packaging and Preparation
  • Kitchen Equipment Maintenance
  • Sorting and Recycling
  • Operation Monitoring
  • Inventory Storage and Organization
  • Task Prioritization
  • Interpersonal Communication
  • Organizational Skills
  • Multitasking Abilities
  • Event Setup
  • Serving Station Monitoring
  • ServeSafe Manager
  • Relationship Building
  • ServSafe Food Manager
  • Team building
  • Conflict Resolution
  • Customer Relations
  • Written Communication
  • Positive Attitude
  • Problem-solving abilities
  • Reliability
  • Team Collaboration
  • Effective Communication
  • Adaptability and Flexibility
  • Kitchen Safety
  • Floor cleaning
  • Surface cleaning
  • Food handling
  • Hygiene practices
  • Organizational ability
  • Hand-Eye Coordination
  • Kitchen Operations
  • Self Motivation
  • Interpersonal Skills
  • Goal Setting
  • Food Storage
  • Professionalism
  • Sanitation Guidelines
  • Waste Management
  • Time management abilities
  • Continuous Improvement
  • Physical Stamina
  • Equipment Maintenance
  • Adaptability
  • Professional Demeanor
  • Problem-solving aptitude
  • Kitchen maintenance

Certification

Serve safe manager

Timeline

Dishwasher

Chopt Salad
09.2022 - Current

Kitchen Manager

Chopt Salad
09.2022 - Current

Cook

Wendy's
06.2017 - 12.2019

Custodian

GAT Airline Ground Support
02.2011 - 04.2014

Riley High School

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Marquel Perdue