Tyler Flowers

Cashier:

- Processing transactions

- Money handling

- Drawer balancing

Grocery Floor Representative

- Stocking shelves ensuring dates are rotated properly

- Receiving orders

Bakery

- Receiving and putting away orders

- Bread baker

- Prep (setting up ovens and pulling what needs to be baked off for the day)

Hot Foods/Smokehouse

- Deep Fryer

- Cutting whole Chickens

- Brisket smoking

Meat & Seafood

- Grill

- Counter Attendant

- Receiving Orders

Vero Coffee Shop

- Barista

Deli

-Deli Counter Attendant

Reference:

Shelby Flynn (480)622-0619

-Served food and beverages promptly with focused attention to customer needs.

*Worked at multiple locations*

-Provided exceptional customer service, ensuring a positive experience for all patrons.

-Assisted in daily operations, maintaining cleanliness and organization throughout the café area.

-Worked with team members to streamline workflow, improving efficiency during peak hours.

-Supported inventory management processes, including restocking supplies and tracking usage trends tracking daily sales.

- Trained team members on menu items. ensuring that everything was made correctly.

-Labor Management including schedule making.

-Vendor relationships including product vendors, supply vendors, equipment vendors.

-Money handling : deposit , cash balancing, transactions.

Reference:

Roberto Guzman (708)710-6851

-Maintain cleanliness and organization of the kitchen.

-Led daily kitchen operations, coordinating tasks to optimize service delivery during peak hours.

-Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

-Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

-Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

-Prepared and cooked full course meals based on restaurant recipes and specifications.

-Prepared food items such as meats, poultry, and fish for frying purposes.

-Plated and presented all dishes to match established restaurant standards.

-Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

-Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

-Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

-Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

Reference:

Ally Scanlon (630)935-4375