Sarah Saungweme

• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
• Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.

• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
• Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Placed orders to restock items before supplies ran out.
• Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
• Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
• Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.

Optimized food preparation processes, implementing time-saving techniques without compromising quality.

• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Communicated closely with servers to fully understand special orders for customers.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.