Natasha Dawson

• Regularly updated knowledge of industry trends, allowing for innovative approaches towards menu planning or ingredient sourcing.
• Reduced food waste through efficient inventory management and optimal food storage techniques.
• Improved efficiency by implementing cost-saving measures such as portion control or bulk purchasing options without sacrificing quality or taste experience for guests.
• Monitored food supplies regularly, placing orders as needed for timely delivery of fresh ingredients.
• Complied with all safety regulations, preventing accidents or injuries in the workplace.
• Prepared high-quality dishes according to recipe specifications, ensuring consistent taste and presentation.
• Conducted routine equipment maintenance, ensuring optimal functionality and minimizing downtime in the kitchen.
• Restocked supplies such as napkins, condiments for the convenience of customers.
• Trained new employees on proper use of kitchen equipment and safety protocols.
• Kept accurate records of sales transactions for end-of-day reconciliation purposes.
• Complied with all local health codes and regulations concerning food preparation and handling.
• Prepared food items such as hamburgers, fries, sandwiches, salads. according to restaurant standards.
• Operated grills, deep fryers and griddles safely to avoid accidents or injury.

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.

• Kept customer and food preparation areas clean and well-organized.
• Delivered superior customer service focused on quality and meeting customer needs.
• Communicated with customer to provide menu offering details and assist with decision-making.
• Used POS system and cash register to receive payments by cash, check, credit card and voucher.
• Trained sandwich artists to apply attention to detail and commitment to quality.
• Sanitized food storage and preparation areas to comply with food health and safety requirements.
• Prepared sandwiches and salads using quality ingredients and tailored to customer requests.
• Prepared sandwiches using assortment of meats, veggies and other ingredients to meet customer specifications.
• Informed customers of regular deals or monthly specials to upsell orders.
• Operated cash register to accept cash or credit card payment and issue receipt for transaction.
• Restocked kitchen supplies by rotating food according to dates.
• Performed food preparation tasks by making salads, brewing coffee and tea and slicing meats.
• Verified orders and bagged items for easy transport.
• Boosted customer satisfaction by quickly addressing and resolving complaints with food or service.

• Regularly updated knowledge of industry trends, allowing for innovative approaches towards menu planning or ingredient sourcing.
• Reduced food waste through efficient inventory management and optimal food storage techniques.
• Improved efficiency by implementing cost-saving measures such as portion control or bulk purchasing options without sacrificing quality or taste experience for guests.
• Monitored food supplies regularly, placing orders as needed for timely delivery of fresh ingredients.
• Complied with all safety regulations, preventing accidents or injuries in the workplace.
• Demonstrated versatility by cross-training in various roles within the restaurant, supporting the team wherever necessary during busy shifts or staff shortages.
• Adapted quickly to changing menus or ingredients, maintaining consistent quality in dish preparation.
• Conducted routine equipment maintenance, ensuring optimal functionality and minimizing downtime in the kitchen.
• Provided excellent customer service by addressing concerns promptly and professionally, resulting in repeat business from satisfied patrons.

• Maintained order and cleanliness of work areas to conform with health codes.
• Followed staff performance and service standards to deliver consistent and positive customer experiences.
• Acquired new skills to support team and further accommodate customer needs.
• Stored perishable food items in freezer or refrigerator to protect from spoilage.
• Followed recipes and customer requests to prepare meals.
• Washed, peeled and seeded fruits and vegetables.
• Complied with company service standards and adhered to inventory and cash control procedures.
• Cleaned and sanitized work areas, equipment, utensils, dishes and silverware.
• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
• Mopped floors and cleaned walk-in refrigerators and storage areas to maintain hygienic, sanitized work area.
• Set up, restocked and cleaned dining areas