Huiyu Su

• 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.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Reduced food waste significantly, introducing composting program and revising portion sizes.

• Enhanced table turnover rate, boosting guest service per shift.
• Monitored kitchen processes closely to ensure timely delivery of food orders.
• Facilitated open communication among team members by resolving employee conflicts promptly and fairly.

Enhanced overall dining experience by ensuring consistent cleanliness and order.

• Boosted customer retention rates with exceptional service quality, personalized interactions, and prompt resolution of complaints or concerns.