Michael Eskridge

Operated assembly line by securing steel rails in jigs and welding designated spots.

• Cleaned and maintained kitchen equipment regularly.
• Provided support to crew members, facilitating quick food preparation and delivery.
• Grilled meats and seafood to customer specifications.
• Used cost-saving measures to maximize profits.
• Created innovative recipes to increase customer satisfaction.
• Modified recipes according to dietary requirements.
• Washed, peeled and seeded fruits and vegetables to prepare for consumption.
• Utilized problem-solving skills to address customer complaints.
• Developed deep understanding of menu items and ingredients.
• Followed recipes and cooking techniques for consistent results.
• Verified accurate portioning of food items and garnishes.
• Worked closely with other kitchen staff to facilitate timely completion of orders.
• Trained new team members on kitchen operations and safety protocols.
• Adhered to strict food safety regulations and hygiene standards.
• Prepared meals according to customer specifications.
• Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
• Monitored food temperatures for proper cooking and safe consumption.
• Restocked stations and supplies during slower periods between rushes.
• Checked freshness and quality of ingredients.
• Operated and maintained grills, fryers and other cooking equipment.
• Adjusted gas and electric grills to specified temperatures for quality food output.
• Established and maintained productive staff relationships for positive working environments.
• Verified order accuracy and quality ahead of service to maintain standards.
• Stored and handled goods correctly to maintain freshness and condition.
• Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Restocked and rotated food items according to expiry dates to minimize waste.
• Maintained clean, organized grill stations for hygienic, orderly food preparation.
• Maintained a clean and sanitary workspace, ensuring compliance with health department regulations.
• Implemented effective inventory management practices to prevent shortages and minimize spoilage costs.
• Collaborated with team members to ensure efficient service during peak hours, resulting in a positive dining experience for patrons.
• Enhanced customer satisfaction by consistently preparing high-quality meals according to established recipes and guidelines.
• Displayed adaptability during rush periods through swift decision-making abilities and prioritizing tasks effectively under pressure.
• Trained new grill operators on workplace expectations and best practices, fostering a supportive team environment.
• Streamlined kitchen operations by optimizing the preparation process for faster order fulfillment.
• Oversaw care and maintenance of kitchen equipment.
• Upheld consistent food temperatures throughout service hours, ensuring both safety standards compliance and optimal flavor retention.
• Contributed to seamless collaboration between front-of-house staff and kitchen personnel for smooth restaurant operations.
• Spearheaded efforts to reduce average ticket times, resulting in a more efficient and profitable kitchen operation.
• Reduced food waste through diligent portion control and proper storage techniques.
• Consistently met or exceeded performance metrics set by restaurant management, demonstrating dedication to the role and exceptional work ethic.
• Elevated the overall dining atmosphere with attention to detail in plating methods that showcased culinary skill and creativity.
• Minimized cross-contamination risks by implementing strict adherence to food safety protocols when handling raw ingredients.
• Mastered the use of various kitchen equipment, including grills, fryers, and ovens for precise cooking results.
• Maximized grill performance through routine maintenance and cleaning procedures.
• Assisted in menu development by suggesting new dishes based on customer feedback and market trends.
• Monitored line efficiency and implemented improvements for increased productivity.
• Exhibited strong multitasking skills while managing multiple orders concurrently without compromising taste or presentation standards.
• Promoted energy efficiency within the kitchen by monitoring equipment usage patterns and making adjustments as needed for cost savings purposes.
• Increased meal quality by adjusting cooking times to accommodate varying dietary preferences of customers.
• Prepared average of Number orders each shift.
• Provided support to crew members through all facets of food preparation and delivery.
• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
• Distributed food to team members with efficiency in high-volume environment.

• Cleaned and maintained kitchen equipment regularly.
• Provided support to crew members, facilitating quick food preparation and delivery.
• Grilled meats and seafood to customer specifications.
• Used cost-saving measures to maximize profits.
• Created innovative recipes to increase customer satisfaction.
• Modified recipes according to dietary requirements.
• Washed, peeled and seeded fruits and vegetables to prepare for consumption.
• Utilized problem-solving skills to address customer complaints.
• Developed deep understanding of menu items and ingredients.
• Followed recipes and cooking techniques for consistent results.
• Verified accurate portioning of food items and garnishes.
• Worked closely with other kitchen staff to facilitate timely completion of orders.
• Trained new team members on kitchen operations and safety protocols.
• Adhered to strict food safety regulations and hygiene standards.
• Prepared meals according to customer specifications.
• Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
• Monitored food temperatures for proper cooking and safe consumption.
• Restocked stations and supplies during slower periods between rushes.
• Checked freshness and quality of ingredients.
• Operated and maintained grills, fryers and other cooking equipment.
• Adjusted gas and electric grills to specified temperatures for quality food output.
• Established and maintained productive staff relationships for positive working environments.
• Verified order accuracy and quality ahead of service to maintain standards.
• Stored and handled goods correctly to maintain freshness and condition.
• Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Restocked and rotated food items according to expiry dates to minimize waste.
• Maintained clean, organized grill stations for hygienic, orderly food preparation.
• Maintained a clean and sanitary workspace, ensuring compliance with health department regulations.
• Implemented effective inventory management practices to prevent shortages and minimize spoilage costs.
• Collaborated with team members to ensure efficient service during peak hours, resulting in a positive dining experience for patrons.
• Enhanced customer satisfaction by consistently preparing high-quality meals according to established recipes and guidelines.
• Displayed adaptability during rush periods through swift decision-making abilities and prioritizing tasks effectively under pressure.
• Trained new grill operators on workplace expectations and best practices, fostering a supportive team environment.
• Streamlined kitchen operations by optimizing the preparation process for faster order fulfillment.
• Oversaw care and maintenance of kitchen equipment.
• Upheld consistent food temperatures throughout service hours, ensuring both safety standards compliance and optimal flavor retention.
• Contributed to seamless collaboration between front-of-house staff and kitchen personnel for smooth restaurant operations.
• Spearheaded efforts to reduce average ticket times, resulting in a more efficient and profitable kitchen operation.
• Reduced food waste through diligent portion control and proper storage techniques.
• Consistently met or exceeded performance metrics set by restaurant management, demonstrating dedication to the role and exceptional work ethic.
• Elevated the overall dining atmosphere with attention to detail in plating methods that showcased culinary skill and creativity.
• Minimized cross-contamination risks by implementing strict adherence to food safety protocols when handling raw ingredients.
• Mastered the use of various kitchen equipment, including grills, fryers, and ovens for precise cooking results.
• Maximized grill performance through routine maintenance and cleaning procedures.
• Assisted in menu development by suggesting new dishes based on customer feedback and market trends.
• Monitored line efficiency and implemented improvements for increased productivity.
• Exhibited strong multitasking skills while managing multiple orders concurrently without compromising taste or presentation standards.
• Promoted energy efficiency within the kitchen by monitoring equipment usage patterns and making adjustments as needed for cost savings purposes.
• Increased meal quality by adjusting cooking times to accommodate varying dietary preferences of customers.
• Prepared average of Number orders each shift.
• Provided support to crew members through all facets of food preparation and delivery.
• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
• Distributed food to team members with efficiency in high-volume environment.