Key Hourly/ Line Cook
Texas Roadhouse
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Checked food temperature regularly to verify proper cooking and safety.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Grilled meats and seafood to customer specifications.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Plated and presented all dishes to match established restaurant standards.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Monitored food quality and presentation to maintain high standards.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
