William Pearce

Maintained expectations when the Sous or Executive Chef left for the night. Ran the line with supervision from the Sous or Executive Chef in order to further develop the skills required to run the restaurant during service. Assisted with line checks, produce orders and inventory.

Prepared and cooked dishes to the restaurants standards on wok, working directly with other wok cooks as well as those on drahma in order to maximize productivity and efficiency as a team.

Prepared and cooked all dishes that came from Pantry according to the restaurants standards. Worked alongside another pantry team member on weekends and alone on weekdays to deliver the highest quality food in the most efficient manner.

Anticipated and satisfied customer needs while on the transaction line working with our bankers in branch to direct them accurately based on their financial needs. Maintained proper procedure when accessing and handling large quantities of money. Maintained proper COVID19 guidelines according to the CDC and JP Morgan Chase at the time.

Delivered an excellent customer service experience for guests at the restaurant by anticipating and going beyond their needs. Maintained extensive knowledge of the menu with frequent rollouts updating what was available. Trained and assisted newer servers to the company's expectations.

Worked directly with the chef in the back of house to efficiently and accurately get orders out to guests within a timely manner. Maintained a deep knowledge of the menu in order to be consistent especially with modifiers and special orders. Also assisted servers by coordinating with them to deliver the food once it was ready to leave the kitchen.

Assisted the servers by bussing tables and running orders out to tables. Maintained a steady flow of silverware and plates to the dining room so tables could be flipped in a timely manner and more guests could enjoy the experience the restaurant had to offer.