Patrick Lescallette

Cook

Chilis's Bar and Grill

Apopka, FL

02.2008 - Current

Planned, prepared and cooked meals according to restaurant specifications.
Ordered food supplies as needed to maintain sufficient stock levels.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Prepared multiple orders at once for speedy service.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Assisted in developing cost-effective strategies to reduce waste while ensuring quality control.
Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
Motivated trainees by providing positive reinforcement when appropriate.
Developed systems for tracking employee attendance records during training sessions.
Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
Trained new employees to perform duties.
Trained new employees on proper cooking techniques, equipment use, recipe adherence.
Ordered food supplies every week to restock inventory, remaining aware of budgets.
Motivated kitchen staff by establishing goals to increase productivity and quality.
Performed weekly inventories of food items stored in refrigerators or freezers.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Coached staff on strategies to enhance performance and improve customer relations.
Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
Achieved cost-savings by developing functional solutions to problems.