chef,server,bartender,manager

• Cleaned and organized eating, service, and kitchen areas
• Cleaned and sterilized equipment and facilities
• Greet each customer with friendly and energetic attitude
• Inspected and cleaned food preparation areas to ensure safe working environment 
• sanitary food-handling practices
• Performed all transactions in a cordial, efficient manner
• Speak with patrons to ensure satisfaction with food and service. 

chef

• Took and filled customer food orders quickly and accurately.
• Upheld all safety and sanitation standards in work environment.
• Operated high-volume cooking and assembly equipment.
• Measured and prepared raw food materials on a regular basis.
• Assisted with ordering and stocking received food supplies and equipment.
• Assisted with cashier and cleaning operations as necessary. 

chef

• Grilling
• Preparation of food 
•  Cleaning 
• Stock checking and ordering
• Maintaining high level of coordination  with kitchen staff 

chef

• Continually monitored food inventory and took appropriate action to ensure food quality and service standards were consistently met Check the quality of raw materials to ensure that standards and specifications are met.
• Inspected dining and serving areas to ensure cleanliness and proper setup.
• Managed recruiting and scheduling of full time and seasonal kitchen personnel.
• Managed the selection and the estimation food consumption and requisition; purchase food and selected the standardize production recipes to ensure consistent quality.
• Planned special menus and created platters for special in-house occasions

chef

• Recommended menu items to the customers
• Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines
• Verified proper portion sizes and consistently attained high food quality standards
• Maintained updated knowledge of local competition and restaurant industry trends

chef

• Maintained a neat and sterilized environment
• Trained employees on food safety 
• Trained employees how to properly handle cold and hot food
• Prepped and set food 

chef, customer service

• Provide customers with food that is safe to eat (follow Food Standards Australia & New Zealand).
• Resolve any problems customers may have.
• Polite encounters with every customer.
• Totaling correct amounts and providing correct change to customers.
• Working with numerous deep fryers.
• Able to prevent/identify any safety hazards and act accordingly.

chef

• Investigate and resolve complaints regarding food quality.
• The cooking, cleaning and serving of food to a consumer
• Supervisory role within a team orientated business
• Assistance to other staff during busy periods or emergencies

chef/ owner

• Acquired new clientele through marketing and referrals
• Menu development through conversations about client’s needs.
• Oversee all ingredient purchasing
• Developed and coordinated all design aspects of client’s themes
• Oversee all  preparation of menu items and service for the event

chef/ pizzeria apprentice / kitchen assitant

• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Prepare items for the pizzeria as well as assit in making and portioning of pizza dough 
• Scrub and polish counters, steam tables, and other equipment, and clean glasses, dishes.
• FDA Approved Kitchen

chef

• Combine measured ingredients in bowls of mixing, blending, or cooking machinery. 
• Order and receive supplies/equipment.
• Prepared hot and cold foods.
• Prepared cold foods such as sushi and sashimi.

chef

• Supervised BOH operations and encouraging FOH involvement in food such as weekly meeting and staff organization. 
• Menu development with recipes and cost evaluation. 
• Ordering, hiring and staff training in regards to cleanliness, food safety and allergy awareness. 
• Interaction with customers and locals to encourage repeat business. 
• Quick service for lunch employees and extraordinary creativity to show the options of a small operation.

chef

• Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
• Estimate amounts and costs of required supplies, such as food and ingredients.

chef/cashier

• I cooked food at a gas station 
• I learned how to manage a cash register 
• I cleaned floors, bathrooms, and do some basic cleaning 
• I learned how to be patient with myself, and work hard.
• I learned how to be customer friendly, and work well other co workers. 

chef

• Cook and pakage all foods eg Whole Chickens, Burgers, Wraps ect. 
• Clean and maintain.
• prapare store for opening and close
• Write and record orders for products.

chef (part-time)

• Sell baked goods: Tapak Kuda Crispy.
• Bake & supervise other chefs in baking.
• Buy ingredients.
• Ensure quality control of products.
• Plan and prepare advertising and promotional materials to increase sales of products.
• Establish and maintain relationships with customers.
• Oversee the flow of cash.

chef

• Verified compliance in preparation of menu items and customer special requests.
• Prepared meals in strict compliance with the menu plan and recipes
• Maintained well-organized mise en place to keep work efficient and consistent.
• Monitored line processes to ensure consistency in quality, quantity and presentation.