Henry Ward

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Same as above.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Learned to operate effectively under high pressure while keeping composure.

• Prepared fresh dough and other pre-made items, following store recipes to mix ingredients, allowing for sufficient rising or cooking and placing in cooler for storage until needed.
• Effectively communicated and coordinated with fellow cooks and the sandwich/pasta station to ensure large orders with many items would come out together in a timely manner, even under times of high pressure.
• Worked diligently for hours to make quality pizzas over and over, with great consistency.