Royce Duff
Lawton,OK
Summary
With a proven track record at Texas Roadhouse, I excel in food safety and customer service. My expertise in knife skills and teamwork led to a 20% increase in customer satisfaction. I am adept at maintaining hygiene standards and fostering positive team dynamics, ensuring high-quality food preparation and exceptional guest experiences.
Overview
10
10
years of professional experience
Work History
Salad Maker
Texas Roadhouse
09.2015 - Current
- Operated cutting tools to prepare high-quality meat products for restaurant service
- Maintained cleanliness and organization of workstations to ensure food safety standards
- Assisted in inventory management by tracking stock levels and notifying suppliers
- Collaborated with kitchen staff to fulfill menu requirements efficiently
- Trained new team members on safe handling practices and equipment usage
- Monitored meat quality to identify and address any issues promptly
- Implemented best practices for portion control, enhancing overall product consistency
- Conducted regular maintenance checks on cutting equipment to ensure optimal performance
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Maintained a clean and organized workspace for maximum productivity and safety.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Adhere to safety and cleanliness standards and maintained equipment.
- Continuously sharpened knives and maintained equipment for optimal cutting performance.
- Assisted customers with selecting the best cuts of meat for their desired recipes, resulting in satisfied clients.
- Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
- Exhibited excellent communication skills when addressing customer inquiries or concerns promptly, resulting in repeat business.
- Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
- Educated customers on different cuts of meat and cooking techniques, enhancing their overall experience.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Received and inspected meat deliveries to verify quality and safety of products.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Trimmed fat to remove undesirable parts from cuts of meat.
- De-boned and ground meat to prepare cuts and portions for sale.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Stocked, rotated and priced merchandise to meet store standards.
- Identified cuts of meat, grading and pricing accordingly.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Increased efficiency with expert use of various cutting tools, including knives, saws, and cleavers.
- Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Increased customer satisfaction by providing exceptional service during peak hours in a fast-paced environment.
- Used Software to document quantity of meat received and sold to keep proper records of meat sales.
Fry Cook
Texas Roadhouse
09.2015 - Current
- Prepared and cooked menu items according to Texas Roadhouse recipes and standards.
- Maintained cleanliness and organization of food preparation areas to ensure safety compliance.
- Operated kitchen equipment efficiently, adhering to safety protocols while preparing food.
- Assisted in training new staff on cooking techniques and operational procedures.
- Stayed informed of daily menu to help coordinate cooking times.
- Maintained strict adherence to food safety standards, ensuring proper handling and storage of ingredients.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Increased order accuracy by effectively communicating with waitstaff regarding customer orders and dietary restrictions.
- Marinated food items according to provided instructions and recipes.
- Reduced ticket times, resulting in increased table turnover rates during peak hours.
- Read food order slips or received verbal instructions to properly prepare and cook food.
- Participated in ongoing training programs to further develop culinary skills and expertise as a Fry Cook.
- Supported the overall efficiency of the kitchen by assisting other cooks when needed during busy periods.
- Reduced food waste, closely monitoring product usage and inventory levels.
- Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
- Trained new employees in fry cook duties, elevating team performance.
- Collaborated with kitchen staff to optimize food preparation times during peak hours.
- Reduced waste by carefully managing inventory and tracking fryer oil usage.
- Improved customer satisfaction with quick and accurate order fulfillment.
- Reduced cooking oil costs by implementing efficient frying techniques.
- Enhanced safety, conducting regular checks to prevent accidents and injuries.
- Maintained high standards of cleanliness, ensuring sanitary cooking environment.
- Coordinated with front-of-house staff to ensure timely delivery of orders to customers.
- Boosted team morale, fostering positive and productive kitchen atmosphere.
- Addressed customer feedback with immediate actions, correcting any food quality issues.
- Demonstrated versatility by assisting with other kitchen duties as needed during rush periods.
- Minimized downtime by performing routine maintenance on fryers and kitchen equipment.
- Enhanced kitchen efficiency by streamlining fry station processes.
- Managed food supplies, ordering stock as necessary to keep pace with demand.
- Adapted to menu changes, quickly learning new recipes and techniques.
- Upheld rigorous food safety standards, contributing to record of excellent health inspections.
- Ensured consistent food quality by adhering to recipe specifications and presentation standards.
- Streamlined communication between fry station and other kitchen areas, improving order accuracy.
- Improved order preparation speed, enabling kitchen to handle increased volume during busy times.
- Cleaned and sanitized work areas, utensils and equipment.
- Followed company recipes and production standards to satisfy customers.
- Operated grills, fryers and ovens to cook food items.
- Used kitchen equipment safely and reduced risk of injuries and burns.
- Received and stored food supplies, raw materials and other ingredients.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Packaged, arranged and labeled ingredient stock, storing at established temperatures.
- Reduced customer waiting by batch cooking popular items during rush times.
- Monitored food temperatures to meet quality and safety standards.
- Communicated with management on food inventory stock to request order placement.
- Learned new menu offerings and options easily to assist customers with selecting items.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles, and cleaning floors during slow periods.
- Suggested actionable improvements to streamline training procedures.
- Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
- Trained and assisted new kitchen staff members.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Cleaned and maintained fryers and grills to keep appliances in working condition.
- Assisted in training new hires on proper frying techniques, safety protocols, and company policies.
- Tested temperatures of food at specified intervals by using food thermometers.
- Streamlined kitchen operations with effective time management and multitasking skills.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Stored food in designated containers and storage areas to prevent cross-contamination and spoilage.
- Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Contributed to a positive team environment, collaborating with fellow cooks and staff members.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced food quality by ensuring proper cooking times and temperatures for various fried foods.
- Cleaned, stocked, and restocked workstations and display cases.
- Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
- Monitored inventory levels, communicating needs for supplies to management effectively.
- Collaborated with team members to ensure timely service during peak hours.
- Implemented quality control measures to enhance food presentation and taste consistency.
- Adapted quickly to changing demands in a fast-paced kitchen environment, ensuring efficiency and productivity.
Cold Prep
Texas Roadhouse
09.2015 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Developed and maintained courteous and effective working relationships.
- Proved successful working within tight deadlines and a fast-paced environment.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Strengthened communication skills through regular interactions with others.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Paid attention to detail while completing assignments.
- Organized and detail-oriented with a strong work ethic.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
Hot Prep Cook
Texas Roadhouse
09.2015 - Current
- Prepared high-quality food items according to Texas Roadhouse recipes and specifications.
- Operated kitchen equipment safely and efficiently to maintain a productive workspace.
- Maintained cleanliness and organization of workstations, adhering to health and safety standards.
- Assisted in training new staff on food preparation techniques and kitchen procedures.
- Collaborated with team members to ensure timely service during peak hours.
- Trained and supervised cooking staff to expertly meet daily needs.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Expedited meal preparation for streamlined service and improved customer satisfaction.
- Demonstrated flexibility in adapting to changes in menu items or preparation techniques, ensuring a seamless dining experience for guests.
- Supported front-of-house staff by promptly addressing any concerns or special requests related to meal preparation or dietary restrictions.
- Ensured timely delivery of meals during peak hours by coordinating closely with the line cooks and expediter.
- Monitored supply levels of ingredients regularly to ensure consistent availability for all menu items without compromising freshness or quality.
- Monitored inventory levels of ingredients, reporting shortages to management promptly.
- Adapted quickly to changing priorities in fast-paced kitchen environment, ensuring consistent output quality.
- Implemented best practices for food safety and sanitation compliance throughout the kitchen area.
- Consistently met target completion times for each dish prepared while maintaining precision in taste and appearance.
- Utilized proper knife skills for efficient chopping, slicing, dicing, mincing of ingredients according to recipe specifications.
- Prepared visually appealing dishes with attention to detail and presentation standards for increased customer satisfaction.
- Reduced food waste by implementing efficient portion control and inventory management practices.
- Streamlined kitchen processes by effectively prioritizing tasks and delegating responsibilities among staff members.
- Continuously updated culinary skills through ongoing training sessions, workshops, and industry research to stay current on trends and best practices.
- Assisted in menu development, contributing creative ideas for new dishes that aligned with restaurant themes and flavors.
- Enhanced food quality by following precise recipes and utilizing proper cooking techniques.
- Contributed to a positive work environment through effective communication and teamwork with fellow employees.
- Maintained proper food storage practices, including appropriate temperature control and rotation to maximize freshness and minimize waste.
- Balanced multiple tasks simultaneously while maintaining high-quality standards under pressure during busy service periods.
- Maintained compliance with health regulations through diligent cleaning, sanitization, and adherence to safety protocols.
- Collaborated with kitchen team to maintain a clean, organized workspace, ensuring consistency in food preparation.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
- Trained and assisted new kitchen staff members.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced Type environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Meat Cutter
Texas Roadhouse
09.2015 - Current
- Operated cutting tools to prepare high-quality meat products for restaurant service
- Maintained cleanliness and organization of workstations to ensure food safety standards
- Assisted in inventory management by tracking stock levels and notifying suppliers
- Collaborated with kitchen staff to fulfill menu requirements efficiently
- Trained new team members on safe handling practices and equipment usage
- Monitored meat quality to identify and address any issues promptly
- Implemented best practices for portion control, enhancing overall product consistency
- Conducted regular maintenance checks on cutting equipment to ensure optimal performance
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Maintained a clean and organized workspace for maximum productivity and safety.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Adhere to safety and cleanliness standards and maintained equipment.
- Continuously sharpened knives and maintained equipment for optimal cutting performance.
- Assisted customers with selecting the best cuts of meat for their desired recipes, resulting in satisfied clients.
- Enhanced meat product quality by implementing proper cutting techniques and adhering to sanitation standards.
- Exhibited excellent communication skills when addressing customer inquiries or concerns promptly, resulting in repeat business.
- Trained new employees on proper techniques, company policies, equipment usage, ensuring consistent product quality across the team.
- Educated customers on different cuts of meat and cooking techniques, enhancing their overall experience.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Received and inspected meat deliveries to verify quality and safety of products.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
- Set up displays and stocked shelves with fresh meats, rotating stock for quality.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Managed waste and disposal to comply with environmental regulations and minimize waste.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- Trimmed fat to remove undesirable parts from cuts of meat.
- De-boned and ground meat to prepare cuts and portions for sale.
- Resolved delivery discrepancies to maintain accurate stock and finances.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Stocked, rotated and priced merchandise to meet store standards.
- Identified cuts of meat, grading and pricing accordingly.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Increased efficiency with expert use of various cutting tools, including knives, saws, and cleavers.
- Collaborated with team members to keep the department fully stocked and visually appealing for increased sales.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Increased customer satisfaction by providing exceptional service during peak hours in a fast-paced environment.
- Used Software to document quantity of meat received and sold to keep proper records of meat sales.
Education
GED -
Great Plains Technology Center
Lawton, OK06.2025
Skills
Food safety
Knife skills
Vegetable prep
Hygiene practices
Sanitation procedures
Food presentation
Allergen awareness
Portion control
Recipe development
Ingredient selection
Salad dressing creation
Positive attitude
Teamwork
Teamwork and collaboration
Customer service
Team player
Problem-solving
Cleaning and organization
Time management
Attention to detail
Listening skills
Multitasking and organization
Problem-solving abilities
Cleaning and sanitizing
Multitasking
Collaboration and teamwork
Multitasking Abilities
Cleaning and sanitation
Reliability
Cleaning
Excellent communication
Critical thinking
Customer satisfaction
Organizational skills
Team collaboration
Team leadership
Active listening
Effective communication
Adaptability and flexibility
Verbal and written communication
Guest service
Money handling
Decision-making
Cash handling
Detail-oriented
Customer engagement
Dependable and cooperative
Food preparation
Safe food handling
Order taking
Relationship building
Customer relations
Packaging and labeling
Team coordination
Dishwashing
Food handling
Stocking and replenishing
Meal preparation
Team building
Data entry
Health and safety compliance
Handling complaints
Cash register operation
Cash register operations
Task prioritization
Payment transactions
Equipment operation
Self motivation
Product knowledge
Inventory organization
Health and safety regulations
Food and beverage service
Customer transactions
Stock rotation
Resolving complaints
Conflict resolution
Concise time-management
Food safety compliance
Goal setting
Food storage
Kitchen management
Professionalism
Customer complaint resolution
Food service standards
Stocking and replenishment
Food and beverage preparation
Foodservice
Quality control
Schedule management
Training and motivation
Menu memorization
Health and safety standards
Timeline
Salad Maker
Texas Roadhouse
09.2015 - Current
Fry Cook
Texas Roadhouse
09.2015 - Current
Cold Prep
Texas Roadhouse
09.2015 - Current
Hot Prep Cook
Texas Roadhouse
09.2015 - Current
Meat Cutter
Texas Roadhouse
09.2015 - Current
GED -
Great Plains Technology Center