Taizin-Jay Lucas

I worked again for a business at their store in the city when I moved up. I worked full days, training more employees and working alone a majority of the time. I ran the kitchen, cleaned and served customers alone from open to close most days.

• Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
• Cleaned and maintained kitchen equipment regularly.
• Prepared food items such as meats and poultry for frying purposes.
• Grilled meats and seafood to customer specifications.
• Stored and handled goods correctly to maintain freshness and condition.
• Distributed food to team members with efficiency in high-volume environment.

I was a cook, waiter, FOH worker and dishwasher for a small restaurant in Pukekohe. I worked a majority of this time with multiple different coworkers whom would only stay for a 2-4 weeks at a time making me the longest working employee after two months. I trained new staff each time they came in and watched over them whilst completing my own tasks and completing orders.

• Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
• Cleaned and maintained kitchen equipment regularly.
• Prepared food items such as meats and poultry for frying purposes.
• Grilled meats and seafood to customer specifications.
• Stored and handled goods correctly to maintain freshness and condition.
• Distributed food to team members with efficiency in high-volume environment.