Cheryl (Citra) Coad

Level 3 Cook

Stanthorpe RSL

02.2020 - 03.2023

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Communicated closely with servers to fully understand special orders for customers.
Streamlined kitchen operations with effective communication and collaboration among team members.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Contributed to positive guest experiences by accommodating special dietary needs and requests.
Supported kitchen staff training and development, leading to increased productivity and efficiency.
Collaborated with management team to develop new menu items.
Trained new kitchen staff, ensuring they met restaurant's high standards.