Bradley Green

• Complied with all health department regulations regarding proper food handling methods.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Monitored inventory levels to ensure adequate supplies on hand.
• Assisted in menu development and recipe testing.
• Trained new hires in proper cooking techniques and recipes.
• Established standard procedures for plating presentations.
• Supervised cooks and other kitchen personnel during meal services.
• Coordinated ordering, receiving, storage, and distribution of food items.

• Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications.
• Tracked inventory levels of foods and supplies used in daily production.
• Cleaned and sanitized work areas, utensils, and equipment used for cooking.

• Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications.
• Operated standard commercial kitchen equipment safely following manufacturer's instructions.

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• Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
• Maintained knowledge of common allergens present in kitchen's recipes and dishes.

• Monitored stock levels of ingredients and kitchen supplies.
• Followed proper plate presentation techniques when serving dishes.
• Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
• Ensured proper storage of food items at correct temperature according to health code standards.
• Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.

• Assisted in ordering food supplies and maintaining inventories of ingredients.
• Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
• Managed waste appropriately by separating recyclables from non-recyclable items.
• Plated dishes according to instructions provided by head chef or sous chef.
• Organized workstations with necessary ingredients and cooking equipment.
• Maintained cleanliness and hygiene standards in the kitchen area.