Axel Schulz

• Managed time to juggle multiple tasks simultaneously with ease.
• Learned other teammates' work tasks to train as backup.

Multiple tasks on different orchards around the Lower moutere/Motueka area.

• Kept labor at or below Number% to support business profit targets.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Disciplined and dedicated to meeting high-quality standards.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Performed cash handling activities, including making change, cashing out register drawers and securing nightly bank deposits.
• Developed and implemented corrective action plans based on review of comment cards and guest satisfaction results.
• Handled complaints, settled disputes and resolved grievances to maintain customer satisfaction.
• Adhered to safe work practices, food safety regulations and corporate guidelines.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Prepared for and executed new menu implementations.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Forecasted supply needs and estimated costs.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Plated meals paying special attention to garnishes and overall presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

• Interacted face-to-face with customers to understand vehicle detailing needs and deliver quality satisfaction.
• Operated buffers, steamers, hoses, vacuums and other equipment to meet service expectations.

• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
• Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.

• Rotated with specialty chefs to learn pastry station and sauce preparation.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

• Prepared and expedited food orders to support waitstaff and other team members.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.

• Sanitized dining ware and kitchen equipment according to health code standards.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained clean, trash-free workspaces to maximize productivity and safety.

• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.