THOR WRIGHT

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Followed recipes and instructions to achieve quality and presentation standards.
• Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
• Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Verified food temperatures and quality ahead of service to maintain standards.
• Provided support during special events and catering functions, ensuring consistent quality across all offerings.
• Maintained high standards of food quality by routinely checking ingredients for freshness and adhering to proper storage procedures.
• Trained new kitchen staff on proper food handling and preparation techniques.
• Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
• Developed new recipes by incorporating seasonal ingredients, resulting in increased positive feedback from customers.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
• Adhered to dietary restrictions and accommodated allergies as necessary, fostering an inclusive dining experience for all guests.
• Showcased creativity through developing daily specials that showcased unique flavor combinations while utilizing available ingredients efficiently.
• Cleaned and maintained work areas, equipment and utensils.
• Followed food safety practices and sanitation guidelines.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Maintained composure and work quality while under stress.
• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Monitored food temperature, discarding items not stored correctly.
• Assisted in setting up and breaking down kitchen stations.

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• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• 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.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Collaborated with staff members to create meals for large banquets.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Monitored food and labor costs to verify budget targets were met.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Assisted with menu development and planning.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Participated in food tastings and taste tests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Managed time efficiently when completing multiple tasks, ensuring smooth flow of kitchen operations during busy service periods.
• Assisted head chef in cooking dishes according to ingredients.
• Chopped ingredients and garnishes.
• Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.