Robert Jones

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
• Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Detail-oriented Order Picker with experience working in various large warehouse environments. Seeking similar role where outstanding packing skills and strong commitment to safety will be valued.

• Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
• Oversaw food preparation, production and presentation according to quality standards.
• Inspected freezers and refrigerators prior to each shift to check temperatures levels, verifying proper functionality.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Managed kitchen staff team of [Number] and assigned various stages of food production.
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Controlled food costs and managed inventory.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Monitored food preparation, production, and plating for quality control.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

• Monitored cash intake to eliminate discrepancies.
• Worked with management to plan and implement special events to boost customer numbers and profits.
• Identified customer needs and delivered relevant product solutions and promotions.
• Disciplined and maintained staff of 25 to provide hospitable, professional service reflecting business initiatives.
• Oversaw problem resolution to increase CRM and bolster overall client satisfaction.
• Managed store cash intake with high accuracy and prepared daily bank deposits.
• Managed and mentored staff of 25 to effectively carry out host and server directives.
• Motivated and led team members to work together to achieve targets.
• Planned and updated menus to capitalize on changing trends in customer preferences.

• Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
• Kept stations stocked and ready for use to maximize productivity.
• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Grilled and deep fried various foods, including meats, potatoes and fish.
• Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.

• Oversaw meal preparation and monitored food handling to encourage safety.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Motivated kitchen staff by establishing goals to increase productivity and quality.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies.
• Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
• Received, organized and rotated paper goods and food ingredients.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Supervised staff preparing and serving 3 meals per day.
• Priced and ordered food products, kitchen equipment and food service supplies.
• Controlled portion sizes and garnishing for optimal cost controls.

• Grilled and deep fried various foods, including meats, potatoes and fish.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Assisted in preparation of menu items such as steaks, burgers and sandwiches.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Marinated food items according to corporate-provided instructions and recipes.
• Oversaw food product inventory, making recommendations to prep cooks to streamline kitchen operations.

• Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
• Proofed, folded and baked 30 dozen croissants daily.
• Inspected products for quality assurance before display.
• Maintained safe and sanitary area by checking food products' temperature and freshness.
• Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.
• Monitored cooking completion times for efficient use of ovens and other equipment.
• Offered product samples and answered questions for wholesale customers.
• Created attractive dessert trays for catering events.
• Oversaw baking and cooking training to assist new staff members in professional development.

This was my first job as a kid. I worked there with my younger brother through the summer and after school. We shined shoes and made tips. It was a great opportunity to meet a lot of interesting people.