Ray Conway

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
• Supported senior chefs with creative meal planning and recipe development.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Verified food temperatures and quality ahead of service to maintain standards.
• Provided support during special events and catering functions, ensuring consistent quality across all offerings.
• Trained new kitchen staff on proper food handling and preparation techniques.
• Replenished food and ingredients supplies to meet service demand.
• Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
• Trained new staff members on kitchen procedures, contributing to the growth of a cohesive culinary team.
• Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
• Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
• Improved kitchen efficiency by proactively identifying areas for process improvement and implementing changes as needed.
• Reduced food waste with careful portion control and ingredient utilization.
• Ensured consistent meal quality by conducting regular taste tests and adjustments.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Maintained composure and work quality while under stress.

Operated food slicers, grinders and chopper in accordance with safety guidelines.

• Ensured efficient preparation of both hot and cold dishes.
• Maintained sanitation protocols in accordance with guidelines.
• Assisted Customers with Catering & Special Orders.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Followes sanitation and food safety guidelines as required by regulatory agencies and company.
• Greeted customers at counter to fulfill requests and answer questions.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Ensured timely preparation of customized meals in dynamic environments.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Demonstrated versatility by quickly adapting to various roles within the food service environment as needed.
• Developed and maintained positive relationships with customers to enhance service.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Learned other teammates' work tasks to train as backup.
• Operated dishwashing and sanitizing equipment according to manufacturer instructions.
• Set up and broke down food service lines quickly to maintain service flow.
• Collaborated with kitchen staff to ensure timely and accurate order fulfillment.
• Achieved consistent compliance with health department regulations through diligent adherence to policies and procedures.
• Assisted in inventory management, ordering supplies, and minimizing food spoilage.
• Participated in regular trainings to stay current on industry best practices and trends.
• Reduced food preparation times by organizing workstations effectively.
• Trained new staff on proper food handling and customer service techniques for better onboarding.
• Increased repeat business with high standards of food quality and service.
• Prepared variety of menu items following specific recipes to ensure customer satisfaction.
• Conducted daily equipment checks to ensure operational efficiency.
• Cut, sliced and ground meat, poultry and seafood to prepare for cooking.
• Assisted in setting up and breaking down kitchen stations.
• Monitored food temperature, discarding items not stored correctly.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Stocked and rotated food items according to expiration dates.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Followed food safety practices and sanitation guidelines.
• Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
• Organized and re-stocked various stations and self-service items.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Packaged and stored food products following proper handling and preservation methods.
• Supported kitchen team by being responsive and pitching in to complete tasks.
• Demonstrated punctuality and reliability in consistently arriving for scheduled shifts to meet service demands.
• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Trained new staff members in proper pizza preparation techniques, fostering a culture of continuous improvement.
• Ensured optimal oven temperatures for consistent cooking results, adjusting as needed based on varying factors such as ingredient density or crust type.
• Wiped down counters and food prep stations using bleach and clean cloths.

• Executed timely and effective vehicle oil replacement services.
• Serviced vehicles according to OEM recommended maintenance schedules for oil changes, engine tune-ups and fluid changes.
• Completed full vehicle inspections to check for leaks, damage, or other issues of concern.
• Changed, rotated, and balanced tires on different types of vehicles.
• Inspected and tested vehicles and completed preventive maintenance such as engine tune-ups, oil changes, tire rotations, wheel balancing, and filter replacement.
• Collaborated effectively with colleagues to ensure a seamless repair process from start to finish while minimizing disruption to other ongoing jobs in the shop.
• Provided outstanding customer service through clear communication of repair recommendations, estimated costs, and anticipated timelines for completion.

• Facilitated organization and delivery of client orders.
• Prepared deli meat according to customer specifications.
• Created various food items for menu preparation.
• Followed established OSHA standards while maintaining sanitation protocols.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Worked well in a team setting, providing support and guidance.
• Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
• Maintained a safe working environment by adhering to food safety guidelines and promptly addressing any hazards.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Improved workflow efficiency by effectively multitasking, prioritizing tasks, and communicating with team members.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
• Developed strong rapport with customers by offering personalized service, answering questions, and making recommendations based on preferences.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Monitored inventory levels to order new supplies and maintain consistent stock.
• Reduced food waste by closely monitoring inventory levels and proactively adjusting orders based on sales trends.
• Regularly updated knowledge of new products, trends, and dietary restrictions to better serve customer needs and preferences.
• Streamlined order fulfillment processes for quicker turnaround times and increased customer satisfaction.
• Utilized knowledge of deli products to make recommendations, personalizing shopping experience for customers.
• Conducted inventory checks regularly, ensuring consistent availability of popular deli items.
• Prepared custom order requests for special events, receiving positive feedback for quality and service.
• Kept up-to-date with latest food safety regulations, applying new standards to daily operations.