Nicole Bilous

Closed and opened the DMO, prepped sauces and pasta, filled in places on line when needed

• Stepped into additional roles during busy times to boost coverage of important stations.
• Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.

• Ran weekend brunch, ran dinner rush, closed kitchen,
  filled out night shift kitchen paperwork.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Distributed food to team members with efficiency in high-volume environment.

Opened the kitchen in the mornings, ran the sauté, fry and cold station over lunch, ran the line alone between lunch and dinner service.

• Acted as a team leader in group projects, delegating tasks and providing feedback.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.
• Worked effectively in fast-paced environments.

Opened the kitchen in the mornings, ran the sauté station over lunch, ran the line alone between lunch and dinner service. Opened the kitchen for breakfasts on the weekends, ran breakfast from both sauté and grill station

• Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
• Chopped vegetables, butchered meat and made sauces to prepare food for service.
• Followed instructions to cook menu items in cooperation with kitchen staff.

Opened the kitchen in the mornings, prepped for the day ahead, ran line for breakfast and sliced the smoked meat for sandwiches during lunch

• Passionate about learning and committed to continual improvement.
• Managed time efficiently in order to complete all tasks within deadlines.
• Self-motivated, with a strong sense of personal responsibility.
• Paid attention to detail while completing assignments.
• Assisted with day-to-day operations, working efficiently and productively with all team members.

Opened the kitchen in the mornings, prepped for the day ahead, ran line for breakfast, made sandwiches for lunch rush

• Paid attention to detail while completing assignments.
• Strengthened communication skills through regular interactions with others.
• Worked effectively in fast-paced environments.
• Managed time efficiently in order to complete all tasks within deadlines.

Worked solitarily in the morning to prepare the required food for the day, managed the pizza/salad line alone both during the lunch time and at night during the week

• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.

Organized and completed all prep work for the kitchen every day
Ran the flat-top and deep fryers for lunch and after lunch rush

• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Worked Garde Manger, ran the lunch sandwich kiosk over the summer, closed prep stations each night

• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Sold both regular concession items, frozen yogurt, specialty coffees and tickets to customers, was responsible for the completion of weekly cleaning checklists in addition to the regular cleaning of washrooms and theaters.

• Produced accurate and well planned health and safety risk assessments documenting safe work of cleaning staff.
• Established routine inspections to monitor standards of cleanliness and developed and implemented improvement methods to meet evolving business needs.
• Trained and mentored all new personnel to maximize quality of service and performance.
• Trained staff on expected standards and quality of general cleaning, health and safety requirements and equipment operation.

Nighttime reception and information kiosk, performed supervisory paperwork, used a magnetic locking interface to lock and unlock doors, supervised the handing out of keys and audio video equipment, performed tours of the buildings, removed homeless from the building property. Managed the "Green our Building" initiative creating recycling programs and advocating other green alternatives. Worked as front desk secretary, using Word, to interoffice memos, Excel to make spread sheets for first aid kits quotes for business's to handle electronic recycling and other jobs, and Outlook, to create schedules, and to keep track of activities.

• Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Evaluated employee performance and coached and trained to improve weak areas.