Ocean Ghirardi

• Provided quick and efficient clearing of tables between courses.
• Bussed and reset tables in an orderly fashion.
• Swept and mopped the entire restaurant
• Took out all trash cans and replaced the liner
• Ran the trash cans to the compactor
• Cleaned any broken glass
• Sanitized pizza stands
• Maintained cleanliness of restaurant dining area throughout shift.
• Took initiative to help others whenever necessary.
• Maintained a friendly attitude towards customers at all times.
• Cleared tables to maintain high turnover rate and minimize wait times.
• Carried food, dishes, trays, or silverware from kitchens or supply departments to serving counters.
• Went above and beyond expectations by helping with various tasks to support teammates and provide customer service.
• Was my main position at Chianti because the money was the best

• Organize food orders and ensured the correct accuracy of items served to customers.
• Made salads for customers
• Managed expediting orders
• Made sure customers didn’t need anything else after I dropped off there food

• Greeted guests upon arrival and provided them with menus.
• Answered customer inquiries regarding the menu, restaurant services and specials
• Brought guest to there tables
• Host/buss on slower days and nights

Was the Togo person for Chianti room, Prohibition kitchen and Rosevelt room(when open)

Took orders for the restaurants in person and over the phone

All calls are directed to Togo room so helped with whatever they asked.

Rolled silverware for Chianti and PK

Managed both Togo computers and Chas hours at the end of every shift

Didn’t work this to often but was trained to do it and enjoyed it when I did.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Cleaned food preparation areas, cooking surfaces, and utensils.
• Followed health and safety standards to ensure safe working environment for employees and customers.
• Cooked multiple orders simultaneously during busy periods.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Kept stations stocked and ready for use to maximize productivity.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• My station was fry/grill working in unison with sauté station
• I enjoyed working in the kitchen and actually looked forward to in
• I would be scheduled every Tuesday and picked up weekend shifts when I wasn’t bussing
• I only stopped because the chef hired to many cooks