Sabrina Christine Smith

• Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
• Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.

Inventory, restocking of merchandise, barista starbucks,cooking,training personal for usage of equipments ,food prep , register, starbucks etc..

• Led team of retail staff, ensuring optimal performance and adherence to company policies.
• Promoted positive workplace culture by regularly recognizing employee achievements and providing constructive feedback on areas for improvement.
• Trained new employees on proper food handling techniques, safety protocols, and cashier duties.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Demonstrated strong leadership skills by effectively managing a diverse team of chefs and kitchen support staff.
• Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
• Mentored junior staff members, providing guidance on proper cooking techniques and fostering professional growth.
• Oversaw budgetary responsibilities for the kitchen department, ensuring optimal financial performance without sacrificing quality or guest satisfaction.
• Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
• Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.

• Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
• Served food and beverages promptly with focused attention to customer needs.
• Worked with POS system to place orders, manage bills, and handle complimentary items.
• Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
• Cultivated warm relationships with regular customers.
• Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
• Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
• Maintained a clean and orderly dining area for an enjoyable guest experience.

• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.

• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Participated in community events as a representative of the restaurant, enhancing brand reputation through cooking demonstrations and charity dinners.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.