Busboy resume examples

-Washed customer dishes and silverware as well as all the kitchen pots, pans and utensils. 

-Put away all the dishes and silverware so the cooks and servers had access to them

-Squeegeed the kitchen floor

-Cleaned walls in the kitchen

-Took out trash and recycling

-Worked as part of a team to provide a quality eating experience.  

-Responsibilities included washing dishes, bussing tables, wiping down tables, refilling drinks for customers, and greeting customers.  Helped to provide a welcoming and peaceful atmosphere for our guests to enjoy.

• 1 Michelin Star 
• Transitioned between grill, saute, pastry, and garde manger stations 
• Food ordering and inventory responsibilities. 
• Five day work week, one day spent in front of house as a food runner and/or back waiter. 
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Worked 55-60 hours per week.

•  3 Michelin Stars
• Began by working in AM prep, then progressed to run a station on the line and assist others like fish and canape.
•  Executed tasks including product ordering and training new employees and interns. 
• Worked 80-85 hours per week (unpaid), Wednesday-Sunday.

• Began by working in AM prep, then progressed to run a station on the line and assist others like fish and canape.
•  Executed tasks including product ordering and training new employees and interns. 
• Worked 80-85 hours per week (unpaid), Wednesday-Sunday.

• Left early to attend college at the Culinary Institute of America Responsible for cold line during dinner service. 
• Butchery of whole fish and meat. 
• Menu development and formulation. 
• Worked part time while working at previous restaurant and preparing for college.

• Worked part time while working in another kitchen, 25-35 hours per week. 
• Responsible for cold line and desserts during dinner service. 
• Butchery of whole fish and meat. 
• Menu development and formulation. 

• Hired as dishwasher, promoted to cold line, then to grill station.
• Solely created and executed menu specials.
• Worked 30-35 hours per week, Friday-Sunday, while attending school full time.

• Bussed and cleaned tables.

• Coordinated and worked with my supervisor to regulate shifts and make them run smoothly.
• Interviewed new student workers and formulated their work schedules, being in charge of all student workers and responsible for making sure they were doing all that was expected of them.
• Ensured that every student feels comfortable at work and overall have a positive experience. Open to talk to and encouraged the students to approach with any concerns or complaints that made them uncomfortable at work, promising them the appropriate discretion.
• Familiar with most of the duties on location, assisting any co-worker, whether it be preparing and serving food, working the register and dealing with money, or helping in the office with clerical duties.
• This job taught me more interpersonal skills and balancing my workload through the shift, having to alternate between doing clerical work as well as supervising the floor.
  

• Served food to customers at various stations in the Stony Brook University Union Commons building.
• Assisted fellow co-workers with duties, helped in the back kitchen to make sure food supplies are stocked, accessible, and ready to be served.
• Handled the cash register and money for the transactions, on various occasions filling in as a cashier.
• This job taught how to be flexible with my working schedule to work various shifts throughout the day, adapting to new roles and expanding my skill set.
  

• Assisted the nurses and technicians in the Emergency Room and Express Care when dealing with patients.
• Made beds, transported patients, frequently checked up on their conditions and comfort.
• Delivered samples to and from the labs, and picked up medications from the hospital pharmacy.
• A learning experience, teaching the setting of a primary care facility and the relationships between departments and patients.
  

• Cleared, cleaned, and reset the dining tables throughout the day.
• Served bread, water, and salads to customers and assisted the waiters when transporting large orders of food, frequently checking on the customers to ensure they had no complaints.
• Cleaned and organized the dishes, utensils, and cups.
• Stocked foods and drinks that arrived in inventory in a timely manner to preserve freshness.
• All the tasks given through each shift taught how to prioritize tasks to conserve energy from manual labor and use time efficiently.