During a busy lunch rush, the grill station was overwhelmed with orders. I quickly assessed the situation, prioritized orders based on urgency, and delegated tasks to other team members. By maintaining clear communication and staying calm, we managed to fulfill all orders within the expected time frame, ensuring customer satisfaction.

I strictly follow HACCP guidelines, ensuring that all ingredients are stored at the correct temperatures, and that surfaces and utensils are sanitized regularly. I also make sure to wash my hands thoroughly and frequently, especially after handling raw meat. These practices help prevent cross-contamination and ensure the food we serve is safe for consumption.

I view feedback as an opportunity for growth. When receiving critical feedback, I listen attentively, ask clarifying questions if needed, and take notes. Afterward, I reflect on the feedback, identify areas for improvement, and implement changes. I believe that constructive criticism is essential for personal and professional development.

I have experience with a wide range of cooking techniques, including sautéing, grilling, baking, and sous-vide. I've worked with various cuisines, such as Italian, French, and Asian, which has allowed me to develop a versatile skill set. My ability to adapt to different culinary styles ensures that I can contribute effectively to any kitchen environment.

I use a combination of planning and prioritization to stay organized. Before each shift, I review the menu and prep list, ensuring I have all necessary ingredients and equipment. During service, I prioritize tasks based on urgency and delegate when possible. I also maintain a clean and orderly workspace, which helps streamline my workflow and reduces stress.