Andrew LaLonde

Performed custodial and maintenance duties at 15 facilities daily over a ten-hour period, often in challenging weather conditions. Worked independently to manage upkeep and cleanliness of multiple facilities. Maintained personal truck for transportation and ensured its reliability. Completed required paperwork for each facility visit to document activities. Supported project manager with various tasks as needed. Developed strong community relationships and gained appreciation for local needs.

Assisted in launching new restaurant by drafting menu and supporting operational setup. Collaborated with chef-owner in managing kitchen tasks and handled opening/closing duties. Oversaw inventory control and facilitated daily operations until restaurant closure due to COVID-19.

Performed dishwashing duties while assisting kitchen staff during peak times or in the absence of line cooks. Transitioned to line cook following consistent support during high-demand periods. Promoted to sous chef, collaborating with chef and owner on menu innovation and kitchen supervision.

Hired as line cook at prestigious 4-star restaurant. Acquired new culinary skills from chef and collaborated with skilled cooks. Worked with advanced kitchen equipment while managing long hours in a 6-day work week.

Assisted in daily kitchen operations as a dishwasher for after-school employment. Observed experienced cooks and head chef during downtime for skill development. Prepared salads and desserts when a cook was absent, demonstrating adaptability. Accepted additional shifts on nights and weekends to support kitchen staff. Transitioned to main kitchen role after 18 months, collaborating closely with the head chef. Contributed to dish preparation and presentation under the guidance of the chef.

Facilitated bar operations at No Wake Zone establishment located in Federal Law Enforcement Training Center. Gained valuable insights into bar management while enhancing customer satisfaction. Executed various operational tasks such as stocking inventory and arranging supplier pickups to support budget constraints. Prepared necessary items for bartenders, despite restrictions on serving alcohol due to age limits. Following management turnover after one year, assumed leadership of the establishment as the remaining flexible employee. Transformed operational efficiency by reorganizing space and creating innovative menu options. Advocated for kitchen establishment, leading to the hiring of three additional staff members. Amplified sales from an average of $200 to $1,000 nightly during peak periods, with record sales surpassing $3,000 on Super Bowl Sunday, a day typically closed. Enjoyed managing diverse responsibilities in the bar environment, but pursued higher wages offered by another employer.