Tatyana Hawthorne

June 2024 Sous chef

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

May 2024 Kitchen Supervisor

• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

March 2024 Prep Cook

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Followed orders from head chef to establish productive and timely preparation of meals.

• Usage of broiler, combi oven, gas burners,CVap Machine and salamander to prepare menu items
• Adhered to strict temperature control guidelines for both raw ingredients and prepared dishes, ensuring optimal flavor profiles and safe consumption.
• Developed mastery over multiple broiler station tasks, allowing for seamless coverage during absences or high-demand situations.
• Helped maintain streamlined kitchen workflow through effective communication with fellow cooks and front-of-house staff.
• Maintained a safe working environment by adhering to proper knife handling techniques and equipment usage guidelines.

• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Plated and presented all dishes to match established restaurant standards.
• Boosted employee morale through positive attitude, willingness to assist others when needed.