Matthew Powers

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Communicated closely with servers to fully understand special orders for customers.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Inspected appliances, commercial fryers, and ovens to verify proper working order.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Maintained central standardized recipe and ingredient repository with nutritional and cost information.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Constructed high-quality wood pieces by carefully heating and shaping metals.
• Operated hand and power tools and heavy machinery safely.
• Applied knowledge of clarity, symmetry and other factors to assign quality grades to stones.
• Excellent hand-eye coordination for manual dexterity.
• Inspected individual parts, assemblies and installations for adherence to specifications and building codes.
• Followed safety protocols when using any type of equipment or Materialsmaterials.Reducing at all times.
• Planned and laid out work from sketches, drawings, specifications and work orders.

I would provide world-class service via direct order to customer pick-up orders. I made sandwiches, salads, sliced deli meat, and cheeses and maintained a twenty-two-piece hot case. I also baked a variety of pastries and bread.I. would conduct monthly inventory and make sure all things wore correct and functional.

• Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
• Greeted customers at counter to fulfill requests and answer questions.
• Delivered exemplary customer service to guests, even in peak business periods to promote retention.
• Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
• Calculated total items needed to assemble party trays and placed orders for inventory.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Learned other teammates' work tasks to train as backup.
• Prepared salads, soups and sandwiches for customers.
• Prepared recipe ingredients by washing, peeling, cutting and measuring.
• Filled out daily shift log to record amount of food prepared, used and leftover.
• Loaded food, dishes and utensils on carts and trays to transport from designated food preparation areas to designated tables.