Calvin Tate

I am responsible for the development of design products, marketing, sales.

I am responsible for the overall running of operations, including purchase, invoices, appointments, mailing.

I work here presently Part-Time, on my own schedule.

I am responsible for media advertisement, Interviews and decision making upon owners approval.

• Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
• Trained new employees on proper dishwashing procedures, ensuring consistent quality across the team.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Assisted in food preparation tasks as needed, contributing to overall kitchen productivity.
• Reduced breakage costs by handling fragile items with care during the washing process.
• Contributed to a safe working environment by immediately addressing potential hazards such as broken glass or slippery floors.
• Communicated effectively with both front-of-house and back-of-house staff members to ensure seamless coordination throughout meal services.
• Performed routine maintenance on dishwashing equipment for optimal performance and longevity.
• Contributed to overall restaurant cleanliness by promptly addressing spills and messes in the kitchen area.
• Reduced water waste by implementing sustainable washing techniques for improved environmental impact.
• Maintained high levels of sanitation through diligent adherence to cleaning schedules for all surfaces and equipment used in the dishwasher station.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Enhanced kitchen efficiency by managing dishwashing tasks and ensuring timely completion.
• Maintained a clean and sanitary work environment, adhering to health department standards.
• Assisted in inventory management, monitoring supplies and notifying management for restocking needs.
• Minimized delays in service by efficiently managing heavy workloads during busy periods.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or [Type] items used often by kitchen staff.
• Streamlined dishwashing process with effective organization and prioritization of tasks.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
• Collaborated with fellow dishwashers to develop efficient strategies for tackling large volumes of dishes during peak times.
• Followed supervisor instructions to complete tasks on time.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Adjusted water to correct temperature for optimum cleaning, rinsing and sanitizing.
• Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
• Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Inspected dishwashing equipment and reported issues to supervisor.
• Stored dishes, utensils and kitchen equipment in proper locations.
• Monitored dishwashing machines for proper functioning.
• Gently moved glassware, crystal, and other delicate items to prevent breakage.