Samuel Bulloch

* Worked under the chef to promote unity and good food in the kitchen. Worked on production, inventory, ordering, training, and general management of the restaurant facility.

* Managed production of meals for 300+ people, worked on catering events and large parties 500+, part of a team which was able to effectively work towards the common goal.

* Frequently led shifts with fellow kitchen staff to ensure customer satisfaction through efficiency and a good attitude under compliance with company standards.

* I learned many fundamental skills in the culinary industry, and was able to perform well as a shift lead towards the end of my time here.