Blake Burnett

Setup:Arranging tables, chairs, and dining areas according to the event plan.
Setting up buffet stations, food displays, or serving lines.
Ensuring all equipment and utensils are clean and in place.

Preparation:Assisting chefs with food preparation, such as chopping ingredients or plating appetizers.
Organizing and preparing beverages for service.
Checking inventory and restocking supplies as needed.
During the Event

Food Service:Serving food and beverages to guests, ensuring prompt and courteous service.
Managing buffet stations, keeping them stocked and tidy.
Ensuring food presentation meets quality standards.

Guest Interaction:Greeting guests and answering questions about the menu or ingredients.
Accommodating special dietary needs or requests.
Handling any complaints or issues professionally.

Maintaining Cleanliness:Clearing tables, removing dishes, and cleaning spills promptly.
Following hygiene and food safety protocols during service.
Post-Event Responsibilities

Cleanup:Breaking down tables and stations after the event.
Washing dishes, utensils, and equipment.
Ensuring the venue is left clean and orderly.

Inventory Management: Taking stock of leftover food, supplies, and equipment.
Reporting damaged or missing items to the supervisor.
General Responsibilities
Team Collaboration: Working closely with chefs, servers, and other staff members to ensure smooth operations.
Professionalism: Maintaining a positive and friendly attitude with clients and guests.
Time Management: Being punctual and adhering to event schedules.
Safety Compliance: Following all safety guidelines and protocols to prevent accidents or food contamination.
Responsibilities can vary based on the event type, catering company, and role (e.g., server, bartender, or kitchen assistant).

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Kept kitchen clean and organized by performing daily maintenance tasks.