Andy Sareth

Primary role: Pasta/ saute

• Brigade style operation ( time up with other stations, plate, garnish)
• Prepared and cooked menu items utilizing various sautéing techniques.
• Followed food safety standards to guarantee quality and freshness of dishes.
• Adapted recipes based on seasonal ingredients and customer preferences.
• Trained new team members on sauté cooking techniques and kitchen protocols.
• Verified proper portion sizes to consistently attain high food quality standards.
• Collaborated with kitchen staff to ensure timely food preparation and service.
• Maintained cleanliness and organization of workstations throughout shifts.
• Assisted in inventory management by tracking ingredient availability and usage.

• Executed precise cooking techniques to prepare high-quality seafood dishes consistently.
• Collaborated with kitchen staff to streamline food preparation processes and enhance efficiency.
• Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.

• Ensured consistent quality of dishes through meticulous preparation and presentation techniques.
• Trained and mentored junior kitchen staff to improve skills and maintain high standards.
• Developed and refined menu items to enhance guest experience and align with culinary trends.
• Streamlined kitchen operations by implementing efficient workflows and inventory management practices.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Managed food safety compliance, ensuring adherence to health regulations in a fast-paced environment.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.