Angel Medina

• Maintained a clean and welcoming environment for guests, contributing to positive dining experiences.
• Handled high-pressure situations with grace, maintaining excellent service standards even during peak hours or understaffed shifts.
• Enhanced customer satisfaction by providing attentive service and addressing inquiries in a timely manner.
• Performed opening and closing duties diligently, ensuring the restaurant was ready for optimal operations each day.
• Assisted servers with delivering food, filling beverages, and retrieving items for guests.
• Contributed to team efficiency by promptly completing side work tasks during downtime periods.
• Established welcoming atmosphere by greeting each guest warmly.
• Trained new front of house employees on company policies, menu knowledge, and customer service techniques for seamless integration into the team.
• Supported back of house staff by relaying guest feedback and coordinating special requests or dietary restrictions.
• Reset tables between guests by restocking low items and wiping down surfaces.
• Built rapport with regular customers by remembering names, preferences, or personal details that enhanced their experience at the establishment.
• Increased guest return rate through personable interactions and genuine interest in their dining preferences.
• Trained new staff in front-of-house procedures, customer relations, and cleaning.
• Utilized point-of-sale systems effectively to process transactions accurately and maintain financial records.
• Promoted an inclusive, respectful work environment by collaborating effectively with diverse colleagues and addressing any conflicts professionally.
• Demonstrated adaptability when dealing with unforeseen challenges such as last-minute cancellations or large group arrivals without reservations.
• Participated in staff training sessions to stay updated on industry trends and improve overall service quality.
• Balanced daily cash drawers accurately while adhering to proper cash handling procedures set forth by management.
• Monitored inventory levels for front of house supplies and communicated reordering needs to management proactively.
• Assisted with menu development and updates, ensuring accurate descriptions and highlighting specials.
• Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
• Maintained tidy and organized work area to preserve aesthetics and support cleanliness and quality standards.
• Observed customer purchases in line and differentiated between standard portions.
• Delivered exceptional service as illustrated through multiple positive Yelp reviews.
• Filled out daily shift log to record amount of food prepared, used and leftover.
• Backed up servers by setting up trays and completing some food deliveries.
• Reconciled receipt totals, cash and credit payments to address shortages.
• Loaded food, dishes and utensils on carts and trays to transport from designated food preparation areas to designated tables.
• Prepared recipe ingredients by washing, peeling, cutting, and measuring.
• Completed milkshakes and ice cream desserts for customers.
• Loaded dishwasher with china and thoroughly hand-washed dishes, pans and utensils to tidy up serving line.
• Replenished serving stations with fresh food and cleaned up spills.
• Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Brewed coffee and tea and changed out drink station syrups.
• Readied customers' take-out orders in secure bags with appropriate amounts of condiments, silverware and napkins.
• Kept drawer balanced by accurately processing cash, credit and debit payments.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Kept kitchen, counter and dining areas cleaned and sanitized.
• Accurately operated cash register to process customer payments.
• Checked on dining areas frequently to clean up spills, wipe down tables and restock stations.

• Increased kitchen productivity through process optimization.
• Maintained a clean and organized kitchen environment, ensuring compliance with health and safety regulations.
• Increased overall guest satisfaction by addressing customer concerns promptly and professionally.
• Oversaw food ordering processes, maintaining optimal inventory levels while minimizing costs.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Pushed, pulled and transported large loads and objects.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Trained new staff on food preparation and safety procedures.
• Monitored food temperature, discarding items not stored correctly.
• Maintained high personal grooming standards and uniform presentation.
• Assisted in setting up and breaking down kitchen stations.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Lifted and carried heavy materials.
• Stocked and rotated food items according to expiration dates.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Maintained composure and work quality while under stress.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Followed food safety practices and sanitation guidelines.
• Cleaned and maintained work areas, equipment and utensils.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Learned other teammates' work tasks to train as backup.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Plated and presented food following chef requirements.
• Followed recipes and chef instructions to prepare food correctly.
• Transported food items from storage areas to kitchen for prepping.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Managed time to juggle multiple tasks simultaneously with ease.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Streamlined plating process for faster service while maintaining high standards for dish presentation.
• Assisted in creating daily specials based on available ingredients for maximum profit margins.
• Demonstrated commitment to sustainability by incorporating locally-sourced ingredients and eco-friendly practices within the kitchen operations.
• Ensured strict adherence to dietary restrictions of customers by cross-checking menu offerings against specific needs.
• Provided support to the head chef by taking on additional responsibilities as needed during peak times or staff shortages.
• Coordinated with other kitchen leaders to establish standard operating procedures that maximized productivity without sacrificing quality.
• Reduced food waste through diligent inventory management and proper food storage practices.
• Collaborated with front-of-house staff to ensure seamless communication and smooth service during busy shifts.
• Implemented quality control measures to guarantee customer satisfaction with each meal served.
• Contributed to recipe development by providing input on ingredient selection, cooking methods, and presentation techniques based on experience and expertise.
• Mentored junior cooks in honing their skills through constructive feedback and hands-on guidance during meal preparations.
• Supported positive work environment through effective conflict resolution among team members when necessary.
• Trained new staff members on kitchen procedures, policies, and equipment usage, fostering a well-prepared team.
• Managed daily food preparation tasks, ensuring consistency in taste and presentation of dishes.
• Developed new menu items, incorporating seasonal ingredients and current culinary trends.
• Continuously improved knowledge of industry trends through participation in professional development opportunities such as workshops or conferences.

Prepared ice cream dishes like banana splits typical cups, cones, milkshakes and bouillon your own ice creampop