Joshua McGunigle

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Collaborated with other personnel to produce and modify menus and recipes.
• Placed orders to restock items before supplies ran out.
• Plated every dish with attractive flair to meet cafe standards and maintain business reputation.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Acted as head chef when required to maintain continuity of service and quality.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain business reputation.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Maintained well-organized mise en place to keep work consistent.
• Planned and directed high-volume food preparation in fast-paced environment.
• Assisted with routine stock rotation to keep ingredients fresh.
• Prepped daily menu items to quickly deliver upon request.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Placed orders to restock items before supplies ran out.
• Monitored line processes to maintain consistency in quality, quantity and presentation.

11/14 - 10/15 (Short order cook)

04/08 - 05/12 (kitchen hand and fry cook)

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Transitioned between breakfast and lunch service.
• Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.