Line Cook
Heavy Restaurant Group
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a 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.
- Checked food temperature regularly to verify proper cooking and safety.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Improved team morale and productivity through effective communication and collaboration.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Verified proper portion sizes to consistently attain high food quality standards.
