Patrick Bush

Prep Cook, supportring Twin Buffets in a High Volume Airport Lounge. Fabricate various types of Cold Saslads, slice inger Sandwiches, replenish dips,condiments,and accesories. Also reheated entrees for Hot Foods on Buffet, including Soups. Follow company recipies and standards od Station Sanitation.

Set up Cool.s Line and prepare Short Orders according to customer/s requests. High Volume setting.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Started as Dishwasher,m,promoted to Dishroom Supervisor, then moved to Cooking Station. Serendipity. Laid off due to Covid 19.