Christopher Wade

Foh…cashier.. dish.. drive order and cash .. guest attend.. customer experience..greeter’s.. complete customer interaction…clean and maintain.. closeing tasks

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.

• Prepared diverse menu items to meet daily customer demand.
• Enhanced kitchen efficiency by collaborating with team members.
• Followed strict health and safety guidelines to ensure high standards.
• Organized kitchen supplies for maintaining effective workflow.
• Assisted head chef with daily meal planning and execution.
• Improved food preparation speed by streamlining processes.
• Managed inventory levels to prevent shortages and overstocking.
• Trained new kitchen staff for maintaining consistent quality.
• Developed new recipes to enhance menu offerings.
• Maintained cleanliness and organization for safe kitchen environment.
• Ensured high food quality by adhering to standard recipes.
• Enhanced customer satisfaction with prompt meal delivery.
• Collaborated with service staff to meet special customer requests.
• Assisted in cost reduction by utilizing ingredients efficiently.
• Prepared specialty dishes to accommodate dietary restrictions.
• Coordinated with suppliers to ensure timely delivery of fresh ingredients.
• Participated in menu development to introduce seasonal offerings.
• Implemented portion control to manage food costs effectively.
• Supported catering events to meet diverse client needs.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• From scratch fine dining.
• French based culinary arts
• Voted second best chef city I live in
• Weddings funerals and complete buy out catering
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Garden department.. inventory..? Fork lift. Spotter..plant material.. hard scape merchandise if mulch soil grass seed ect