Zachery Gramm

Fry Cook

Jeffrey’s Prime Rib and Lobster

Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
Cleaned, stocked, and restocked workstations and display cases.
Enhanced food quality by ensuring proper cooking times and temperatures for various fried foods.
Communicated closely with servers to fully understand special orders for customers.
Contributed to a positive team environment, collaborating with fellow cooks and staff members.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.
Stored food in designated containers and storage areas to prevent cross-contamination and spoilage.
Prepared food items such as meats, poultry, and fish for frying purposes.
Streamlined kitchen operations with effective time management and multitasking skills.
Tested temperatures of food at specified intervals by using food thermometers.
Assisted in training new hires on proper frying techniques, safety protocols, and company policies.
Cleaned and maintained fryers and grills to keep appliances in working condition.
Stayed informed of daily menu to help coordinate cooking times.
Maintained strict adherence to food safety standards, ensuring proper handling and storage of ingredients.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Increased order accuracy by effectively communicating with waitstaff regarding customer orders and dietary restrictions.
Marinated food items according to provided instructions and recipes.
Reduced ticket times, resulting in increased table turnover rates during peak hours.
Read food order slips or received verbal instructions to properly prepare and cook food.
Participated in ongoing training programs to further develop culinary skills and expertise as a Fry Cook.
Supported the overall efficiency of the kitchen by assisting other cooks when needed during busy periods.
Reduced food waste, closely monitoring product usage and inventory levels.
Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
Adapted to menu changes, quickly learning new recipes and techniques.
Collaborated with kitchen staff to optimize food preparation times during peak hours.
Supported kitchen manager in menu development, contributing ideas for new fried dishes.
Minimized downtime by performing routine maintenance on fryers and kitchen equipment.
Coordinated with front-of-house staff to ensure timely delivery of orders to customers.
Enhanced safety, conducting regular checks to prevent accidents and injuries.
Demonstrated versatility by assisting with other kitchen duties as needed during rush periods.
Reduced cooking oil costs by implementing efficient frying techniques.
Enhanced kitchen efficiency by streamlining fry station processes.
Managed food supplies, ordering stock as necessary to keep pace with demand.
Ensured consistent food quality by adhering to recipe specifications and presentation standards.
Improved order preparation speed, enabling kitchen to handle increased volume during busy times.
Upheld rigorous food safety standards, contributing to record of excellent health inspections.
Boosted team morale, fostering positive and productive kitchen atmosphere.
Trained new employees in fry cook duties, elevating team performance.
Improved customer satisfaction with quick and accurate order fulfillment.
Reduced waste by carefully managing inventory and tracking fryer oil usage.
Streamlined communication between fry station and other kitchen areas, improving order accuracy.
Addressed customer feedback with immediate actions, correcting any food quality issues.
Maintained high standards of cleanliness, ensuring sanitary cooking environment.
Cleaned and sanitized work areas, utensils and equipment.
Followed company recipes and production standards to satisfy customers.
Operated grills, fryers and ovens to cook food items.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Used kitchen equipment safely and reduced risk of injuries and burns.
Received and stored food supplies, raw materials and other ingredients.
Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
Packaged, arranged and labeled ingredient stock, storing at established temperatures.
Reduced customer waiting by batch cooking popular items during rush times.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Trained and assisted new kitchen staff members.
Monitored food temperatures to meet quality and safety standards.
Communicated with management on food inventory stock to request order placement.
Learned new menu offerings and options easily to assist customers with selecting items.
Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
Suggested actionable improvements to streamline training procedures.
Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.