Ian Lange

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Mentored junior cooks in refining culinary skills through hands-on guidance.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Experience opening and closing.
• Experience preparing ingredients.
• Experience cleaning equipment including fryers, fryer filtration system, fry stations, steamers, toasters, and grills.
• Experience replacing and filtering oil, including scrubbing away grease.
• One year experience of putting away trucks. Making sure everything is first in first out.
• One of my busiest days we had someone from a car dealership come and order 30 combos, and me and one other cook had them out within 15 minutes while handling other smaller orders at the same time.

As a pest control apprentice I was taken on route for around 8 hour days and taught what causes certain bug infestations and how to manage them. This was a summer job for me at the time and I did not handle chemical but I was taught to get webs off of the sides of houses and to detail as much as I could. This job was very detail oriented and customers were very precise on what they wanted.