MICHAEL BEVIER

• Prepared ingredients by chopping, slicing, and measuring to streamline cooking processes
• Operated kitchen equipment efficiently to ensure food quality and safety standards
• Maintained cleanliness and organization of workstations to promote a safe cooking environment
• Trained on 5 stations to include ovens,produce,fry,cheese,butcher
• Able to multi task on all stations
• Assisted other team members as needed

• Managed inventory, ensuring proper stock levels and minimizing waste.
• Trained new staff on kitchen protocols, food safety, and cooking techniques.
• Prepped and cooked chicken and all other items for the deil

prep

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Liquor room
• Cashier waited on customers, restocked shelves, cooler
• worked in other departments as needed such as main line cashier stocker, assisted customers in there purchase

• Portioned, arranged and garnished food to serve to waitstaff or patrons.
• Ordered ingredients and supplies to maintain appropriate back stock levels.
• Closely followed recipes to give customers consistent quality and positive experiences with each visit.
• Prepared single orders and batch preparations with minimal waste to maintain food cost controls.

• Ordered ingredients and supplies to maintain appropriate back stock levels.
• Portioned, arranged and garnished food to serve to waitstaff or patrons.
• Weighed, measured and mixed ingredients according to recipes or personal judgment.
• Washed, cut and stored ingredients at the beginning of each shift to be ready for expected customer loads.
• Cooked exact number of items ordered by each customer, working on several different orders simultaneously.
• Cooked batch recipes and packaged prepared food for sale in cafe cases.