Antonio Sanchez-Lopez

• Maintained clean and orderly appearance throughout kitchen and dining area.
• Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
• Measured and weighed food items to comply with portion requirements.
• Organized and labeled stock of ingredients to maintain needed inventory levels.
• Executed proper techniques when preparing menu item ingredients.
• Received and stored food and supplies.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.

Small I9 project that required using sensitive documents such as driver licenses, passports, and social security's. Required very detailed looks in order to make sure everything was in the right area such as an employee being terminated or is still active. Tracked various statistics and kept detailed records to support human resources department.