Grill Cook
City Market Grill and Buffet
12.2024 - 05.2025
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Stored and handled goods correctly to maintain freshness and condition.
- Provided excellent customer service by addressing any concerns or special requests promptly and professionally.
- Demonstrated initiative by taking on additional responsibilities during busy periods or when shortstaffed.
- Collaborated with fellow cooks to streamline kitchen processes for increased efficiency.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Grilled meats and seafood to customer specifications.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Established and maintained productive staff relationships for positive working environments.
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Verified order accuracy and quality ahead of service to maintain standards.
- Reduced food waste by implementing proper portion control and efficient cooking techniques.
- Assisted management with inventory tracking and ordering supplies as needed, maintaining optimal stock levels.
- Worked closely with front-of-house staff to address any order modifications or dietary restrictions efficiently and accurately.
- Distributed food to team members with efficiency in high-volume environment.
