Mario Davis

• Prepared a variety of entrees, specials, salads and soups.
• Performed preparatory tasks such as, chopping herbs and vegetables.
• Regular maintenance and cleaning of grills and other kitchen areas
• Grilled, cooked, and fried foods such as meat, seafood, french fries, chicken tenders, wings and wraps and sandwiches to customers satisfaction.
• Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Trained new kitchen staff on menus, food safety, preparation and cooking techniques.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked food temperature regularly to verify proper cooking and safety.

• Prepare custom and promotional sandwiches
• Complete temperature logs
• Expedited order processing for increased efficiency in high-volume periods.
• Maintained a clean and organized workspace, adhering to strict sanitation standards.
• Operated the cash register with accuracy, ensuring proper handling of transactions.
• Kept workplace clean and organized in line with restaurant policies.
• Restocked and rotated stock in display case to mitigate stock loss.

Prepared a variety of continental breakfast selections, entrees and specials

• Performed preparatory tasks such as, mixing sauces, chopping herbs and vegetables.
• Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
• Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
• Monitored food quality and presentation to maintain high standards.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Adjusted recipes based on ingredient availability or customer request.

• Operate large-volume cooking equipment such as grills, deep-fat fryers and griddles
• Performed preparatory tasks such as skewering meat, mixing sauces, chopping herbs and vegetables
• Prepared a variety of entrees and specials along with sauces
• Prep protein, starches and vegetables for service hours
• Prepare room service done to order protein dishes
• Prepare a variety of appetizers following recipe guidelines
• Restock all items as needed throughout shift and clean/maintain station while practicing good safety and sanitation skills
• Grilled hamburgers and other meats, such as steaks and tenderloins
• Grilled, cooked, and fried foods such as French fries, chicken tenders, wings and wraps and sandwiches
• Regular maintenance and cleaning of grills and other kitchen areas
• Make pizzas, salads and sandwiches done to order
• Clean & sanitize and maintain kitchen coolers, grills and oven
• Complete fridge and food logs
• Taking on any tasks given of me.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.

• Prepare a variety of food on time for buffet line
• Setup and label buffet line for service hour
• Performed preparatory tasks such as chopping herbs and vegetables
• Clean and maintain range using and following latest hygiene standards
• Prepare a variety of dishes for various functions
• Complete fridge and food logs.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.

• Prepare a variety of dishes as ordered by guests
• Clean, sanitize and maintain kitchen floor, equipment’s and work tools
• Prepare a variety of dishes for various functions.
• 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.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Kept kitchen clean and organized by performing daily maintenance tasks.

• Prepared, cook and serve food in appropriate portions
• Clean, sanitize and maintain kitchen floor, equipment’s and work tools.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Washed kitchen equipment’s, dispose of garbage’s, mop and maintain floors
• Performed other duties assigned by kitchen manager or supervisor
• Performed kitchen inventory tasks given by manager.
• Assisted chefs with food preparation, contributing to timely meal service for guests.
• Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
• Demonstrated strong attention to detail while organizing and restocking kitchen supplies for efficient use.

• Prepared a variety of food on time for buffet line
• Setup and label buffet line for service hour
• Performed preparatory tasks such as chopping herbs and vegetables
• Clean and maintain range using and following latest hygiene standards
• Collect pastries, setup and maintain pastry and dessert line
• Grilled, cooked, and fried foods such as French fries, sandwiches, jerk chicken and burgers.