Terry Bonde

cooked high volume line

• Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.