Michael Edgar

• Used hand-held scanners and physical logs to accurately track item movements.
• Removed jams and unblocked conveyor system to maintain flow of goods.
• Prepared pallets of boxes for easy transportation between customer and storage locations.
• Alerted supervisors and coworkers of hazards and other issues for quick resolutions.

• Stored food at a proper temperature as required by food safety regulations.

• Followed specifications and orders, Prepared ingredients and gathered dishes for serving.

• Maintained and operated standard cooking equipment including grills and deep fat fryers.

• Controlled portioning to keep restaurant’s food costs low.

• Cooked, arranged and presented high-quality food while following standardized protocols.

• Partnered with other line cooks in assisting chefs with preparing ingredients, cooking menu items, and arranging dishes based on recipes ordered.

• Inspected and cleaned food preparation areas regularly, including equipment, work surfaces, and serving areas.

• Took advantage of periods between the restaurants rushes to prepare ingredients.

• Met with restaurant managers to review restaurant sales, costs, and customer feedback in continuously improve results.

• Built positive relationships with customers by visiting tables and engaging friendly conversations.

• Kept staff working efficiently and productively to achieve total guest satisfaction.

• Monitored inventory and placed timely orders for fruits, vegetables, meats, and other products to meet production requirements.

• Consistently prepared the same dishes with the same quality to delight customers and keep them coming back.

• Met with customers to discuss menus for special events, including weddings, parties, and banquets.

• Received goods from supplier’s, rotated products, and maintained safe storage practices to avoid spoilage.