• Served as a middleman between the culinary and service teams.• Ensured meals were prepared correctly and delivered to guests in a timely manner.

• Managed kitchen duties, ensuring food quality and work safe throughout the majority of the COVID-19 pandemic.• Trained newly hired employees in kitchen and inventory stock up responsibilities• Lifted and sorted supplies into the restaurant's inventory• Prepared and served food under pressure• Handled transactions

• Handled transactions involving customers