Yuliia Balash

Managing the kitchen staff;

Cooking on the front line;

Weekly inventory count;

Attending to the ordering of food items and confirming invoices for all food coming into the kitchen are correct Confirming entries on employee's time cards.

• Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Transitioned between breakfast and lunch service.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
• Plated hot meals and salads in aesthetically pleasing arrangements.

• Handled high-volume paperwork and collaborated with administrators to resolve invoicing and shipping problems.
• Documented received materials into ,,1C,, system.
• Generated documentation and information required for customer shipments.
• Coordinated incoming and outgoing shipments to maintain schedules.
• Processed and entered customer orders into database