Dmytro Pishch

• Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Cut meats to customer specifications and answered questions about specialty products.
• Adhere to safety and cleanliness standards and maintained equipment.

• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Monitored food quality and presentation to maintain high standards.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.

• Ordered and received products and supplies to stock kitchen areas.

• Monitored line processes to maintain consistency in quality, quantity and presentation.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

• Maintained well-organized mise en place to keep work consistent.

• Collaborated with staff members to create meals for large banquets.

• Verified compliance in preparation of menu items and customer

special requests.

• Collaborated with other personnel to produce and modify menus and

selections.

• Initiated training for new team members on culinary techniques to

improve productivity and increase kitchen workflows.