Agneta Linder

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• 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.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Interacted with guests to obtain feedback on product quality and service levels.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Cooked memorable dishes that brought new customers into establishment.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Collaborated with staff members to create meals for large banquets.
• Modernized work processes to reduce guest wait times and boost daily output.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Evaluated food products to verify freshness and quality.
• Set up and broke down kitchen for service.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Utilized culinary techniques to create visually appealing dishes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Monitored food production to verify quality and consistency.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Developed close relationships with suppliers to source best ingredients.
• Implemented successful cross-marketing strategies such as food and wine pairings.

Responsible for menu-planning, obtaining and cooking ingredients, calculating costs, managing kitchen staff.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.
• Arranged for kitchen equipment maintenance and repair when needed.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Mentored kitchen staff to prepare each for demanding roles.