Shanail Collins

I Shanail Collins train cooks, manage my station on sides, Keeps everything clean, organized, and prepare sides as orders come in for guest as well as cater private parties . I’m also an attendant chef for private parties , events , and dinners . Work as a team with my team members to push company policies and standards with consistency. I also uplift my team members , keep a great attitude, and always go over and beyond!

• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Experimented with different marinades and rubs to create unique flavor profiles that delighted customers.
• Handled customer special requests professionally, accommodating dietary restrictions and preferences as needed.
• Communicated effectively with team members during high-pressure situations to maintain order accuracy.
• Monitored food temperatures for proper cooking and safe consumption.

• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
• Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Achieved success in meeting tight deadlines for multiple simultaneous events through effective time management skills.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.