Tekle Nagash

Line Cook Supervisor

Nate

02.2022 - 01.2025

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
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.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
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.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Communicated closely with servers to fully understand special orders for customers.
Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
Followed strict standards for food handling and safety, minimizing risks to customers.
Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
Contributed to menu development, incorporating seasonal ingredients for innovative dish offerings.
Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.

Summary

Overview

Work History

Line Cook Supervisor

Line Cook

Education

High School Diploma -

Skills

Languages

Timeline

Line Cook

Line Cook Supervisor

High School Diploma -

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