Matthew Cook

Utilizing a hight pressure power washer with heat

• Enhanced ventilation efficiency with regular inspections and maintenance of hood cleaning equipment.
• Reduced fire hazards by meticulously removing grease buildup from exhaust systems.
• Contributed to customer satisfaction with timely completion of assigned hood cleaning tasks.
• Provided exceptional customer service, addressing any concerns or questions regarding the hood cleaning process.

My role as a general managers apprentice was all aspects of a gm which included scheduling,food truck orders ,creating prep sheets and managing a team of 8 or more people.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.

• Managed shift operations, supplied resources and monitored team performance to keep business profitable and running smoothly.
• Managed inventory and ordered supplies to keep location well stocked with necessary supplies.
• Prepared shift summary reports for supervisor and communicated regularly on goals and progress.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Verified proper portion sizes to consistently attain high food quality standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared and cooked meals according to recipes and customer specifications.

• Enhanced customer satisfaction by ensuring high-quality broil cook dishes with consistent taste and presentation.
• Streamlined kitchen operations for increased efficiency by maintaining clean and organized workstations.
• Reduced food waste by monitoring inventory levels, implementing proper storage techniques, and utilizing ingredients effectively.
• Collaborated with fellow kitchen staff to maintain a positive working environment, boosting overall team morale and productivity.