Lhaden Lhaden

Assisted with inventory management, reducing waste and minimizing costs

for the restaurant.

Contributed to a positive work environment by collaborating effectively with

other kitchen staff members.

Demonstrated flexibility with scheduling, adapting quickly to changing

needs of the kitchen team during peak service hours.

Aided in maintaining kitchen organization by restocking supplies and

ingredients, allowing for seamless transitions between tasks.

Improved kitchen efficiency by organizing and prepping ingredients for

easy access during busy shifts.

Participated in recipe development by providing feedback and suggestions

on new menu ideas, improving overall taste and presentation.

Enhanced food quality by ensuring proper storage techniques and

maintaining cleanliness in prep areas.

Enhanced overall customer satisfaction by ensuring high-quality food

preparation standards were consistently met and exceeded.

Assisted chefs with cooking tasks as needed, increasing overall speed of

food production during busy periods.

Increased teamwork among staff members by actively seeking out areas

where assistance was needed and offering support.

Kept workstation and equipment clean, organized, sanitized, and

sufficiently stocked.

Washed, peeled, and cut fruits and vegetables in advance to save time on

food preparation.

Set up and prepared cooking supplies and workstations during opening

and closing to maximize productivity.

Packaged and stored food products following proper handling and

preservation methods.

Demonstrated punctuality and reliability in consistently arriving for

scheduled shifts to meet service demands.

Maintained organization in kitchen to keep track of multiple tasks and

prepare meals correctly.

Organized and re-stocked various stations and self-service items.

Supported kitchen team by being responsive and pitching in to comple

As Salad Cook in a kitchen professional responsible for preparing cold dishes, such as salads, appetizers, dressings, and sometimes desserts. They play an essential role in a restaurant or food establishment, particularly in settings with a diverse menu or high-volume service.

My Responsibilities are:

1. Salad and Cold Dish Preparation

• Preparing fresh salads, fruit platters, and other cold dishes.

• Assembling and plating appetizers or side dishes.

• Preparing dressings, sauces, and garnishes.

2. Ingredient Management

• Washing, chopping, and arranging fresh vegetables, fruits, and other salad components.

• Ensuring proper storage and rotation of perishable items (FIFO system).

• Maintaining an inventory of pantry ingredients and informing the kitchen lead about restocking needs.

3. Hygiene and Cleanliness

• Maintaining a clean and organized workstation.

• Following food safety and sanitation standards (e.g., avoiding cross-contamination).

4. Team Collaboration

• Working closely with chefs and other kitchen staff to ensure timely service.

• Assisting with prep work or other duties as needed during peak hours.

5. Customer Service (in some settings)

• Customizing orders based on customer requests, especially in open kitchen environments.

Skills and Qualifications:

• Basic knowledge of kitchen tools and techniques.

• Understanding of food safety standards.

• Ability to work efficiently in a fast-paced environment.

• Good knife skills for cutting and chopping.

• Creativity in presenting visually appealing dishes.

Typical Workplaces:

• Restaurants

• Cafés

• Catering companies

• Hotels

• Salad bars or fast-casual dining establishments

This role is ideal for individuals who enjoy working with fresh ingredients and have an eye for detail and presentation. It can also serve as a stepping stone to more advanced culinary positions.

Cross-Contamination Prevention

Food preparation assistance

Health and Safety Regulations

Knife handling skills

Cleaning and sanitizing

Punctuality

Customer service excellence

Dishwasher Operation

Cleaning procedures

Kitchen equipment use

Quality Control

Teamwork and Collaboration

Customer Service

Time Management

Analytical Skills

WORK EXPERIENCE 04/2024 to CURRENT

DISH HAND

Coasta Restaurant | Vancouver, BC

Assisted with inventory management, reducing waste and minimizing costs

for the restaurant.

Gained familiarity with diverse cuisine styles through exposure to different

recipes and preparation methods within the establishment setting.

Engaged in regular communication with front-of-house staff regarding

special requests or dietary restrictions from customers, ensuring accurate

customization of dishes when necessary.

Proactively addressed issues related to ingredient shortages or

substitutions, minimizing delays in meal preparation timeframes.

Mastered use of various kitchen equipment, optimizing productivity while

maintaining safety standards at all times.

Sanitized work surfaces between food preparation, avoiding cross-

contamination and maintaining food safety guidelines.

Managed time to juggle multiple meal preparations simultaneously and

complete job duties on time.

Improved kitchen efficiency by swiftly and thoroughly cleaning dishes,

utensils, and cookware.

Maintained a clean and sanitized work environment for optimal food safety

and staff wellbeing.

Actively communicated with kitchen staff regarding any issues or concerns

related to dishwashing operations.

Washed dishes and assisted in bussing tables.

Disinfected counters and wiped down food prep surfaces to prevent illness

and cross-contamination from raw meats.