Wesley A Coleman Jr IV

- Here at Parkerz i was one of the shift leads on the floor who played a role of putting out small fires before they became large ones amd this is how we carried out the day to day task.

A lot of our task were done in a timely manner and day in and day out with up keeping, writing our daily specials on the menu board to upsale the signature pieces, seat individuals and big parties while taking orders and handing out drinks.

- My best highlight's: engaged and served over 150+ people per shift with an above average check balance.

- Served food out on time and met the company standards.

-turned tables 1 1/2 times faster than the restaurant requirements.

• Here at Ciel Restaurant & Lounge i had the luxury f being in the front and the back part of the house. This is more of your night life upscale dinning facolity mixed with exotic foods, nice booths, expensive booze, hookahs and entertainers. i Have worked for the company for over two years and i would say its safe that most customers would call this cusine an experience. theses are some of the task i personally carried out:
• Prepared ingredients via chopping, slicing, and measuring for efficient meal assembly. while communicating & working closely / effectively with team member's.
• Maintained early deadlines, cleanliness and organization of kitchen workspace to ensure safety standards far geater than required.
• Assisted in cooking menu items according to established recipes and presentation standards.
• Operated kitchen equipment, including grills, ovens, and fryers, with adherence to safety protocols.
• formally trained new hires on menu items, computer systems, company standards, and customer service expectations.

Here working at Hopdoddy Burger Bar wasn't for to long before i went to the military but none the less it was still a way to challenge myself, lear new skills and meet some real;ly cool people.

job requirements: - handling high-volume burger prep and station flow.

- Managed up to 30 burgers at a time during peak rushes—kept quality tight under pressure.

- menu memorization skills and understood food display expectations, plating standards, and presentation flow

- Learned the structure of specialty builds, ingredient combinations, and how to move clean and fast in a team setting lol picture a busy day but customers are literally looking ay the kitchen staff work.