Tristan Bolger
Aurora,CO
Summary
Dynamic culinary professional with a strong background in the hospitality industry, notably at Beer Garden. Expert in food preparation and presentation, enhancing customer satisfaction through high-quality dishes. Proven ability to streamline kitchen operations and train staff, fostering teamwork and efficiency. Committed to maintaining sanitation standards and reducing food waste effectively.
Overview
2027
2027
years of professional experience
1
1
Certification
Work History
Cook
Beer Garden
Denver, CO
- 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.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
Pizza Cook
Atomic Cowboy
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
Harvesting
Leffia
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Developed system for inventory management, reducing waste and cutting costs.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
Serving
Bowling Alley
- Streamlined food preparation process, increasing kitchen productivity.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
Cook
Kona Grill
Receptionist
Starbuds
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Managed front desk operations, ensuring efficient guest check-in and check-out processes.
- Answered incoming calls, directing inquiries to appropriate departments and personnel.
- Maintained organized filing systems for patient records and appointment schedules.
- Assisted in inventory management of office supplies, ensuring availability for daily operations.
- Provided exceptional customer service, addressing client needs and resolving issues promptly.
- Coordinated scheduling for appointments, optimizing staff resources and client wait times.
Prep Cook
Supperbell
- Implemented office procedures that improved workflow efficiency and reduced administrative errors.
- Trained new reception staff on policies, procedures, and use of office equipment effectively.
- Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
- Confirmed appointments, communicated with clients, and updated client records.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
Catering
Marriott
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced Type environment.
Cook/ Server / Bartender
Green Valley Ranch Oyster Bar
- Monitored food quality and presentation to maintain high standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured and mixed ingredients according to precise recipes for best results.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Trained and supervised cooking staff to expertly meet daily needs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Cook
Rootdown
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Planned menus for different events, seasons and customer requests.
- Suggested actionable improvements to streamline training procedures.
- 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.
Cook
Timberline
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Cook
Moonlight Diner
- Prepared diverse menu items following established recipes and safety guidelines.
- Operated kitchen equipment efficiently to ensure timely meal service.
- Maintained cleanliness and organization of workstations in compliance with health standards.
- Assisted in inventory management, monitoring stock levels to prevent shortages.
- Collaborated with team members to deliver high-quality dining experiences consistently.
- Trained new staff on food preparation techniques and kitchen protocols.
- Implemented process improvements to enhance meal preparation efficiency and reduce waste.
- Supervised kitchen operations during peak hours, ensuring smooth workflow and quality control.
Cook
Polaris
Cheyenne, WY
2026 - Current
- Prepared diverse menu items following established recipes and safety guidelines.
- Operated kitchen equipment efficiently to ensure timely meal service.
- Maintained cleanliness and organization of workstations in compliance with health standards.
- Assisted in inventory management, monitoring stock levels to prevent shortages.
- Collaborated with team members to deliver high-quality dining experiences consistently.
- Trained new staff on food preparation techniques and kitchen protocols.
- Implemented process improvements to enhance meal preparation efficiency and reduce waste.
- Supervised kitchen operations during peak hours, ensuring smooth workflow and quality control.
Cook
Reckless Noodles
Denver, CO
11.2025 - 01.2026
- 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.
Education
High School Diploma - Emt School
PennFoster
Roswell, NMSkills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Sanitation
- Supply restocking
Accomplishments
Volunteer firefighter
Certification
Servsafe
Tips
Employee of the year
Timeline
Cook
Reckless Noodles
11.2025 - 01.2026
Cook
Beer Garden
Pizza Cook
Atomic Cowboy
Harvesting
Leffia
Serving
Bowling Alley
Cook
Kona Grill
Receptionist
Starbuds
Prep Cook
Supperbell
Catering
Marriott
Cook/ Server / Bartender
Green Valley Ranch Oyster Bar
Cook
Rootdown
Cook
Timberline
Cook
Moonlight Diner
Cook
Polaris
2026 - Current
High School Diploma - Emt School
PennFoster