Resume
Healthy Living
Skills/work Readiness
During my experience working I have developed and applied many strong employability skills. I have taken those skills and also applied them to my daily life when off of work.
I find during work communication is key, having good communication skills makes working so much easier and less stressful. I’m a cook at a restaurant and the way the kitchen works is we get a bill printed and all cooks get a copy to have in front of them. Some dishes take longer and some are shorter. Communicating with timing and descriptions on when to start and finish bills/tables is the key to success. That’s why I strive to communicate to the best of my ability when ordered or when I need to do so.
I find during work communication is key, having good communication skills makes working so much easier and less stressful. I’m a cook at a restaurant and the way the kitchen works is we get a bill printed and all cooks get a copy to have in front of them. Some dishes take longer and some are shorter. Communicating with timing and descriptions on when to start and finish bills/tables is the key to success. That’s why I strive to communicate to the best of my ability when ordered or when I need to do so.
Another transferable skill I have would be the ability to be adaptable. As a cook I can be working alone or together with 2 other employees on a certain task, therefore I have to be adaptive to others opinions and perspective on the way they cook to get the best outcome. In a regular shift I always encounter problems and issues. In which I have to apply my adaptable skills to overcome problems and perform at my best.
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My last skill that means most to be is Work Safety, the fact that I am only 17 years of age and I am working in a dangerous kitchen with a bunch of post-secondary culinary trained professionals that are significantly older than me; I have to look out for myself most of the time. The majority of the most dangerous tasks done in a kitchen are done alone; it’s just the way it works. I work with 700 degree ovens and boiling water every shift that is a constant hazard. I am also around and work with many raw foods that are quite dangerous to the human body through cross contamination. Therefore I have to use self-judgement at all times to know what is save and what’s not to decrease my chance of injury.
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