YIMING QIN

Chef

Mr.Nick

11.2022 - Current

Prepared food orders to support waitstaff and other team members.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Worked with the head chef to prepare daily food specials and other supplies.
Portioned meals according to recipe specifications, limiting kitchen waste.
Worked on salads, and meat preparation to increase kitchen speed.
Removed expired food and beverages from storage and reviewed inventory for upcoming expiration dates.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
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.
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.
Trained kitchen staff to perform various preparation tasks under pressure.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Ordered new ingredients and supplies to meet expected needs.