Zade Medlock

i was in charge of prepping food for the day, doing dishes and clean-up, I also have experience working the cash register, and I helped in opening the restaurant in the mornings, along with other general duties.

• Checked deliveries against invoices for accuracy; stored goods properly following FIFO guidelines.
• Created weekly prep lists for upcoming events; delegated tasks among staff members accordingly.
• Prepared high-quality food items according to standardized recipes and instructions.
• Inspected equipment for cleanliness before use; kept equipment clean during use as well as after use to prevent cross contamination between ingredients or allergens.
• Followed HACCP guidelines for safe food handling practices; ensured that all foods are cooked at the appropriate temperatures.
• Performed cleaning duties such as mopping floors, washing dishes, utensils, pots and pans, sweeping walk-in coolers, freezers.
• Maintained a clean and sanitary work area in compliance with safety and health regulations.
• Supervised kitchen staff in absence of Sous Chef and Kitchen Manager; provided guidance on job duties when needed.
• Ensured all food products were stored at the proper temperature.
• Adhered to all company policies and procedures regarding sanitation, safety, attendance, and personal hygiene.
• Rotated product ensuring freshness of ingredients used in daily preparations.
• Directed kitchen staff on portion control methods while preparing meals.
• Ordered food items when needed; monitored stock levels to minimize waste.
• Set up, stocked, and maintained work stations with all necessary supplies.
• Assisted in training new staff on food preparation techniques and procedures.
• Responded promptly to customer complaints regarding quality of food being served.
• Monitored food preparation and serving areas to ensure quality standards were met.
• Prepped vegetables and ingredients by washing, chopping and dicing.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Analyzed recipes to determine labor cost savings opportunities while maintaining product integrity.
• Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
• Grilled and deep fried various foods from meats to potatoes.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Measured and weighed food items to comply with portion requirements.
• Monitored freshness of food products to help reduce spoilage.
• Sliced meats to prepare for cooking and assembly of menu items.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Helped train and develop new talent.
• Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
• Completed special orders according to customer dietary needs.
• Modified standard recipes to address customer requests for substitutions or allergen concerns.
• Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Performed workstation prep prior to shift start.
• Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
• Received and stored food and supplies.
• Made meals in accordance with company standards and requirements.
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
• Replenished food items from inventory and rotated ingredients.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Executed proper techniques when preparing menu item ingredients.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Trained new team members on proper meat and vegetable preparation techniques.
• Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Garnished and arranged dishes into creative presentations.
• Reviewed recipes to determine exact measurements and ingredients to create dishes.
• Verified kitchen staff followed all recipes and portion serving guidelines correctly.
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
• Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.