Peter Faries

Line and prep cook stock and put away food orders

line cook

cook

• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
• Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.

• Enhanced guest satisfaction by maintaining a clean and sanitized environment in all hotel areas.
• Cleaned floors with sweeping, dusting, damp or wet mopping and disinfecting.
• Ensured prompt response to special requests from guests or management, fostering positive customer relationships.
• Removed soiled sheets, washcloths and towels.

fryer cook

work drive through window, and worked the cold line! stocked the dry goods area and made food deliveries

• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

• Checked food temperature regularly to verify proper cooking and safety.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Assisted in developing new menu items to reflect restaurant's style and standards.