Tyrone Smith

During my time at Mission as a Line Cook, I learned how to prepare and plate various BBQ meats and sides according to the company's strict plating and portioning policies. I always ensured that I was maintaining a safe and clean kitchen environment while also ensuring me and fellow teammates were upholding a safe work space.

Key Responsibilities

• Food Preparation: Prepared, sliced, measured, and presented menu items accurately according to Mission BBQ’s and the customers standards. Also following proper kitchen techniques.
• Station Management: Set up a clean, organized, display kitchen and workstation during the shift, also set up for the next shift if/when working mornings.
• Quality Control: Always ensuring that any food served was up to temp and had looked highly appealing (was plated correctly, not sloppy)
• Safety: During the shift food inventory, expiration dates, and ingredients/food quality were consistently monitored to ensure health department guidelines were followed.
• Teamwork: Constantly communicating with front and back-of-house coworkers to ensure a smooth shift and service for the customers.

At mission I also worked as a Prep Cook, when on prep I was in charge of prepping sides, meats, desserts, and breads that closely matched Mission’s provided recipes. Always ensuring quality food preparation while also maintaining a clean or sanitized work environment.

I also did some catering work during my time at Mission BBQ, while catering I was responsible for delivering, setting up, and serving food to all guests/workers at any given venue. All while ensuring that I was maintaining a friendly, helpful, and professional attitude.