John Livingston

• Operated large-volume cooking equipment such as grills and deep-fat fryers.
• Cleaned, stocked, and restocked workstations and display cases.
• Enhanced food quality by ensuring proper cooking times and temperatures for various fried foods.
• Communicated closely with servers to fully understand special orders for customers.
• Supported the overall efficiency of the kitchen by assisting other cooks when needed during busy periods.
• Addressed customer feedback with immediate actions, correcting any food quality issues.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Plated and presented all dishes to match the established restaurant standards of vegetarian Indian cuisine.

• Implemented a system for tracking food orders and inventory levels, reducing instances of ingredient shortages or overstocking.
• Maintained a clean and organized kitchen workspace to ensure optimal productivity and
• Managed multiple orders simultaneously while maintaining attention to detail, resulting in minimal errors and customer complaints.
• Maintained high safety standards by regularly cleaning grills, ovens, fryers, cutting boards, knives, and other equipment.
• Expanded the restaurant''s culinary offerings by researching current food trends and incorporating them into daily specials or seasonal menus.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking temperature.
• Improved kitchen efficiency by streamlining prep tasks and I efficiently executed complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.

This was a particularly high volume restaurant with frequent specials on particular cuts of meat and seafood. The grill would become very full and they were all grilled to separate and specific levels of customer request.

• Chopped vegetables and cut meat to prepare for dinner hour.
• Enhanced customer satisfaction by preparing delicious and visually appealing wok dishes in a timely manner.
• Delivered meals made from high-quality, personally prepared ingredients.
• Promoted positive teamwork within the kitchen through clear communication and collaboration on shared tasks.
• Collaborated with kitchen staff to streamline food preparation processes, reducing wait times for customers.
• Coordinated with front of house to manage special requests and dietary needs smoothly.
• Maintained cleanliness and organization in kitchen, ensuring safe working environment.
• Enhanced dining experience by consistently preparing high-quality dishes quickly.

• Kept all kitchen areas clean, tidy and free of hazards.
• Served meals to residents in accordance with established schedules and dietary procedures.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
• Followed all food safety regulations while preparing meals for patients.
• Assisted in the preparation of nutritious meals for patients with various medical conditions and dietary restrictions.