Noah Pasternacki

Started as a dishwasher early on. Moved up to a prep cooking within my first 2 years of working, which led to cooking (pizza, fry cooking and sautéing) after another 2 years of being taught the basics. My duties included maintenance and cleaning of the kitchen equipment, stocking, execution of dishes, following proper recipe instructions, food safety for staff and customers, along with closing the kitchen down and the building as a whole. Along the way customer service had became a big factor with the secondary location opening (Ferlito’s Pizzeria). Managing other colleagues priorities came over time, especially for newer employees and showing them the basics of how to operate properly in the kitchen.

As an apprentice I had the opportunity to start from no experience of machining to understanding the fundamentals of working with machines and inspection of parts for aerospace. My apprenticeship included online courses and hands on training. I had the pleasure of working in areas such as inspection of parts and maintenance of equipment. Through trial and error I had gained lots of knowledge working with increments of measurements and precision. Learning hands on was where I had skyrocketed with learning curves and proceeded to improve day by day.

As a dairy boy I was given complete responsibility of ordering and stocking the dairy aisle alone. Starting off I struggled with ordering the ideal amounts. However, with time and patience I quickly gained an understanding of ordering for holidays, weather changes, events, popularity of certain products and so forth. Working in this environment helped me with customer service tremendously and helping customers with their questions and concerns about the store or products.

Working as a line cook in a fast food restaurant gave me more experience and knowledge with teamwork skills and building confidence. Between learning from managers and co-workers, I was able to make work of a fast paced environment. On top of teamwork, customer service tremendously improved with working in an open kitchen and preparing dishes accordingly to specific customer requests.