Shelly Schuyler

• Crafted and served diverse cocktails and beverages, ensuring high-quality customer experiences.
• Maintained cleanliness and organization of bar area, adhering to health and safety standards.
• Assisted in training new bartenders on service techniques and menu knowledge.
• Developed drink specials based on seasonal ingredients, enhancing menu offerings.

• Delivered exceptional customer service in high-volume dining environment.
• Managed multiple tables efficiently, ensuring timely order processing and guest satisfaction.
• Trained new staff on operational procedures and service standards.
• Collaborated with kitchen staff to ensure accurate and prompt food delivery.

• Supervised kitchen staff to ensure timely meal preparation and service.
• Developed and implemented new menu items based on seasonal ingredients.
• Maintained high standards of food safety and sanitation practices.
• Trained new employees on cooking techniques and kitchen protocols.

• Trained new cooks in food preparation techniques and safety protocols.
• Developed and implemented standardized recipes to ensure consistency in food quality.
• Oversaw daily kitchen operations, maintaining efficiency during peak hours.
• Mentored team members, enhancing skills through hands-on training sessions.

Cook cleaning making soups and chili,making everything from scratch

• Prepared and cooked menu items according to recipes and quality standards.
• Maintained cleanliness and organization of kitchen workstations and equipment.
• Assisted in inventory management by restocking supplies as needed.
• Collaborated with team members to ensure timely service during peak hours.
• Monitored food safety practices, ensuring compliance with health regulations.
• Trained new staff on kitchen procedures and food preparation techniques.
• Developed new menu items that enhanced customer satisfaction and experience.
• Streamlined kitchen operations to improve efficiency and reduce waste.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Managed food safety practices, ensuring compliance with health regulations.
• Collaborated with team members to streamline kitchen operations and improve efficiency.
• Trained new staff on cooking techniques, safety protocols, and menu items.