Justin White

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• 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.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Self-motivated, with a strong sense of personal responsibility.
• Assisted in developing new menu items to reflect restaurant's style and standards.
• Produced adequate amounts of mise en place to make meal preparation easier.
• Checked food temperature regularly to verify proper cooking and safety.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

• Followed health, safety and sanitation guidelines while preparing and serving food.
• 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.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared and cooked full course meals based on restaurant recipes and specifications.

• 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.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared and cooked meals according to recipes and customer specifications.
• Completed daily and weekly food inventory.
• Completed Temperature checks on all refrigeration units multiple times daily to ensure product freshness.