Charles Jackson

• Prepared and presented high-quality dishes in line with club standards.
• Collaborated with staff to create seasonal menus reflecting local ingredients.
• Maintained cleanliness and organization of kitchen workspaces and equipment.
• Assisted in inventory management, ensuring timely stock replenishment.
• Trained new kitchen staff on procedures and safety protocols.
• Developed efficient cooking techniques to enhance food preparation speed.
• Implemented feedback systems for continuous improvement of menu items.
• Oversaw daily kitchen operations, ensuring compliance with health regulations.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.

* Pepared ingredients, garnishes, and side dishes in advance to expedite meal service.

* Demonstrated correct cooking techniques to staff to increase team skill level.

* Supervised food preparation, plating, and presentation to increase quality.

* Encouraged efficiency by keeping kitchen orderly, clean, and properly sanitized.

*Took advantage of slow periods to prepare pre-made items such as fruit, vegetable and pasta salads.

* Created food orders such as salads, sandwiches, and sliced meat and cheese to exact customer specifications.

* Portioned out food for dine-in or take-out orders, minimizing food waste and consistently controlling amounts to maintain budgets.

* Inspected prepared products for quality assurance and followed established storage and rotation standards to keep ingredients fresh

* Supervised food preparation, plating, and presentation to increase quality.

*Estimated the needed levels of foods, ingredients and supplies to make the correct weekly orders.

*Trained kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service.

*Washed dishes, pots, and utensils using established cleaning methods.

*Maintained meal schedules by effectively preparing for and managing busy periods.

*Sanitized kitchen surfaces and equipment to comply with food safety regulations.

*Prepped and cut vegetables and meat for use in entrees.

*Completed daily opening, closing and shift change tasks to keep the kitchen clean and efficient.