Jacob Bristol

• 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.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Improved team morale and productivity through effective communication and collaboration.
• Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
• Optimized food presentation, resulting in positive customer feedback and increased social media attention.
• Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
• Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
• Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
• Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Monitored food quality and presentation to maintain high standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Verified proper portion sizes to consistently attain high food quality standards.

Engaged in independent employment as needed, primarily manual labor but also including event staffing & security, stagehand work, pet care, and personal transportation.

Managed 2-3 person crews, delegated tasks, made daily schedules and operated equipment while dealing with unforeseen circumstances.

• Streamlined facility cleanliness, ensuring a welcoming environment for all patrons.
• Explained food preparation methods to patrons with allergies and gluten intolerances.
• Collaborated with team members to improve overall service efficiency and achieve shared goals.
• Supervised daily operations, ensuring adherence to company policies and procedures.

Handled service/sales tasks, while also working delivery intake, delivery processing, inventory management, and price management.