Ariel Cabrera

• Managed inventory of food supplies, ensuring freshness and minimizing waste through effective stock rotation.
• Maintained cleanliness and organization of kitchen and dining areas.
• Monitored food inventory, minimizing waste through effective stock management.
• Trained new staff on food safety protocols and kitchen operations.
• Kept all kitchen areas clean, tidy and free of hazards.
• Followed all food safety regulations while preparing meals for patients.
• Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies.
• Maintained strict levels of cleanliness for tables, floors, and prep areas.
• Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
• as a Dietary Aide i follow guidelines how to prep food such as Deli sandwiches and chef salads and as my daily task in the kitchen. Dating and tossing food when it needs to go as we try to date the food when we first open it.

I went to Springfield- Clark CTC Career Technology Center the path to success and went to study Hospitality and tourism of my Junior and senior year. Making A's and B's and maybe a few C's along ther way.

As i also completed some Certifications along the way like: Careersafe and my ServSafe Food handler Achievement and Teen Work Saftey Achievement of Osha in my Class. Hospitality and tourism we also work in the kitchen and dinning areas of the jagar resturant serving people.