Cook 3, Caytons’ Burger Bistro, Ritz- Carlton, Dove MountainJanuary 2015-PresentRequired to show up to work everyday adhering to proper dress code: wear a clean uniform everyday, wear my nametag, stay well groomed and maintain proper hygiene.Set up the station that I would be working at for the day.Made a list of everything that I would need to prepare during the day to ensure that I had everything I would need for dinner service.Prepared multiple types of food for the restaurant’s stations. Preparation required proper use of a chef’s knife in more ways than one, and proper use of various other equipment in the kitchen.Prepared food for special events (banquets) when required.Was able to run two stations quickly and efficiently, and memorized all the food that each station was required to make.Expected to keep my stations and the kitchen’s walk-in clean and organized.Required to be able to put away fresh produce and know where each item went, and label them appropriately.Required to spend the whole work day on my feet and moving, not getting a chance to sit down except while on my lunch break.Able to work plated special events plating gourmet food, and run stations for buffets.Running a station for buffets required good communication with guests while serving their food personally. I needed to be able to describe the food that I was serving accurately, and carry on conversations while using the guests’ name while being friendly no matter the situation.Required to work well in a team, or on my own.Needed to be able to take responsibility for my actions. If I wasn’t able to serve a guest something that they wanted to have, I was expected to resolve the issue usually by apologizing to the guest personally and then preparing them something to eat of equal or greater value, or finding a suitable substitute for the item that they ordered or requested.