Herbert Emberley

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Chopped vegetables, cut up fruit, and prepared
• Transported food items from storage areas to kitchen for prepping.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Managed incoming food deliveries, checking for quality and accuracy while properly storing items according to established protocols.

Enhanced customer satisfaction by providing efficient and friendly service at the window counter.

• Supported sustainability initiatives by utilizing organic gardening practices, reducing chemical dependency on landscapes.
• Reduced water consumption through the installation and upkeep of irrigation systems.
• Maintained tools and equipment in optimal working condition, ensuring safe and effective use in daily tasks.
• Provided quality customer service by addressing client concerns and offering knowledgeable gardening advice.
• Performed planting, watering, mulching, and edging of lawns.

• Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
• Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
• Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
• Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
• Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
• Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
• Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
• Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
• Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
• Conducted regular equipment maintenance checks, identifying potential issues early to minimize downtime during peak hours.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Controlled expenses and boosted profitability by managing food and labor costs.
• Coordinated kitchen activities with front-of-house staff for seamless and service.
• Monitored food inventory and supplies to prevent waste.
• Controlled food costs and managed inventory.
• Set and oversaw weekly and special event menu plans.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Directed food preparation and cooking activities to meet health and safety standards.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.

• Attended personnel meetings and training sessions to improve skills and learn new policies.
• Maintained strict adherence to industry regulations, minimizing risk exposure for the organization.
• Enhanced communication between team members by organizing regular meetings and fostering open dialogue.
• Coordinated operations with other emergency service groups.
• Reported safety and fire hazards observed on routine patrols and during inspections.
• Conducted surveillance to detect suspicious activity.
• Acted quickly during emergency situations to reduce opportunity for damage and injury.
• Prevented unauthorized access to facilities by enforcing strict entry protocols and verifying identification.
• Checked and verified photo identification prior to granting facility access.
• Supported event planning teams by providing input on necessary security arrangements during special functions or high-profile meetings.
• Remained calm, assertive, and mindful to think critically and problem solve during stressful situations.
• Examined doors, windows and gates to verify security.

• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
• Coordinated with front-of-house staff to address customer concerns promptly, resulting in increased guest satisfaction ratings.
• Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs during busy service periods.
• Ensured consistent quality of dishes served by conducting regular taste tests and adjusting recipes as needed for optimal flavor profiles.
• Upheld high standards of food presentation by guiding staff on proper plating techniques and visual aesthetics, positively impacting customer experience.
• Assisted in budgeting tasks such as forecasting sales trends, tracking expenses, and identifying cost-saving opportunities.
• Implemented streamlined ordering processes for improved accuracy and reduced instances of missed or incorrect orders from suppliers.
• Maintained a clean and sanitary work environment, ensuring compliance with health code regulations and preserving food quality.
• Managed food deliveries to ensure timely receipt of ingredients while maintaining appropriate storage conditions for optimal freshness.
• Reduced food waste through diligent inventory management and careful portion control practices.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Monitored food inventory and supplies to prevent waste.