Kitchen Manager
I prepared all of the sauces, sides, and chicken for use by line cooks. I ordered all of the produce and chicken coming into the restaurant and was involved in ordering most of the dry goods. I trained new employees, led line cooks on the rare occasion that I was needed on the line, checked that closing had been done correctly the previous night, fixed what was not done correctly every morning, kept my station clean and organized, and maintained clean and functional fryers. The restaurant's… Show more I prepared all of the sauces, sides, and chicken for use by line cooks. I ordered all of the produce and chicken coming into the restaurant and was involved in ordering most of the dry goods. I trained new employees, led line cooks on the rare occasion that I was needed on the line, checked that closing had been done correctly the previous night, fixed what was not done correctly every morning, kept my station clean and organized, and maintained clean and functional fryers. The restaurant's recipe book was both unclear and incomplete, so I wrote them a new one with pars for everything, maps of the walk-in to show where everything belongs, and explanations of common personal safety, food safety, and food quality pitfalls people need to be aware of (in addition to clearer and more complete recipes). Show less