Nyasia Farmer

• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Modified recipes to accommodate dietary restrictions and allergies.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Monitored food production to verify quality and consistency.
• Evaluated food products to verify freshness and quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.

• Prepared diverse menu items according to standardized recipes and customer preferences.
• Maintained cleanliness and organization of kitchen areas, adhering to health and safety standards.
• Operated kitchen equipment efficiently, ensuring proper use and maintenance protocols were followed.
• Assisted in inventory management by tracking stock levels and notifying management of shortages.
• Trained new staff on food preparation techniques and safety practices, fostering a supportive learning environment.
• Implemented waste reduction strategies by repurposing ingredients creatively, improving cost-efficiency in operations.

This was my first job at 15 years old I started off as a sandwich maker/ cook .I took orders and prepared the food, then I was on the register for a while. I worked there on and off for about 10 years

• Maintained cleanliness and organization of kitchen workspace to ensure safety standards.
• Learned cooking techniques under supervision to enhance culinary skills.
• Collaborated with team members to follow daily production schedules efficiently.

• Processed customer transactions efficiently using point-of-sale systems.
• Maintained accurate cash drawer balance through diligent cash handling procedures.
• Assisted customers with inquiries and resolved issues to enhance service experience.
• Collaborated with team members to ensure smooth operations during peak hours.

I was a line cook

• Operated kitchen equipment, adhering to safety protocols during food preparation tasks.
• Followed recipes accurately to maintain consistency in food quality and presentation.
• Contributed to positive dining experiences by ensuring timely meal delivery and service support.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.