Andrew Hendricks

Catalogued and stocked items

Updated inventory of items.

• Cleaned and organized kitchen stations to promote team efficiency.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Operated standard kitchen equipment with focus on safety and sanitation.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
• Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
• Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
• Operated kitchen equipment in accordance with manufacturer instructions.