Mitchell Stahl Email & Phone Number

Hello, my name is Mitchell Stahl. I'm 21 years of age, and I am working towards my bachelor's in supply chain and logistics management at UNT. I've completed my associate's degree in business at Collin College. I've been working at the same restaurant for about two years now. During my time here, I've always strived to learn more about how the back and front operate. I'm constantly going above and beyond my solo line cook role, sometimes working multiple positions in the same shift or deep cleaning areas, which others might overlook. I pride myself on quality and making every second count to ensure guests can enjoy the experience of dining with us.One primary goal would be to find employment somewhere I can enjoy my work and truly make a positive difference within that business or company. A smaller short-term goal I can reach right now is to dedicate more time to my studies to ensure a more outstanding average GPA.A couple of interests about myself are how I enjoy giving back to my community with my family once a year. I also enjoy downhill skiing out west and have vast knowledge of the internet. I am interested in learning more about supply chains and logistics or anything business-oriented. Main interest companies are the G. Brint Ryan College of Business, University of North Texas, PepsiCo, and Amazon.

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  Line Cook

  Bene Sushi

  Jul 2022 - Present - Prosper, Texas, United States

  Head Line Cook · Dishwasher · Busser -I have everything memorized on the menu that I need to cook from tickets handed back to me by servers. -Before the shift starts I need to prepare anything I might need for a busy rush, this includes cutting veggies, stocking the freezer and fridge, filling sauce bottles, creating tempura batter for deep-fried sushi, and making more soup. -During the shift, I restock as needed, as well as cook any item that's ordered from the back of the restaurant as the sushi chiefs work out front on the sushi bar where I restock tempura.-After the shift, I clean the whole of the back by wiping down countertops, handles, and microwaves, then I sweep and mop, and finally, I bring all the garbage from the back to the dumpsters and turn off the gas values to deep fryers and power switches to steamers.