Randolph Beasley IV

At Shake Shake, I took on multiple tasks in the face of pressure. Working in a kitchen, I was expected to and did maintain a clean and organized workspace, ensuring compliance with health and safety regulations. Working multiple sections throughout the kitchen, I was mainly assigned as the prep person and dish washer. I was often tasked with supplying my fellow team members with any supplies needed, including utensils, and clean machine parts. I was also expected to execute clean, presentable, and eatable ingredients at a high quality rate. Doing so enhanced foundational kitchen skills, such as my knife skills, as well as my visual and spatial awareness. Being a main backbone at times, I was also unofficially tasked to keep my team's morale boosted, and keep the work flow steady. As mentioned, I worked multiple stations, the other of which being the grill. On this station, I was tasked with providing quality burgers, up to health and safety regulations, for example, grilling while dealing with allergens. Working the grill, I built an exceptional tolerance to heat related pain, gained timing skills, and developed the necessary mental fortitude to work under pressure (for example, I would need to cook roughly 60-70 burgers per hour for 1-2.5 hours often on a daily basis, while maintaining other subordinate necessities). Furthermore, being a regular on the closing staff, I would partake in my closing duties with as much haste and precision as possible, sometimes staying as much as an hour past my scheduled ending time to help and go the extra mile.

At Chic-Fil-A, my main priority was to provide our guests with excellent customer service, and meet any needs that were requested to be met. Being the cashier and a drive-thru worker, I learned how the general workarounds of a POS system. Furthermore, I learned to handle multitudes of guests in high pressure situations with grace, and while making sure to give the best service possible. In fact, I was one of the order takers on shift at my location when we served 104 (roughly) guests in an hour. I was also tasked with maintaining an incredibly clean, not only workspace, but guest guest dine-in area as well. Furthermore, as a regular on the closing staff, I diligently partook in my closing tasks, and finished them with as much haste and precision as I possibly could.