Candice Rose

I start my day by calculating how much of each food I need to make for everyone, then I start my soup while that's going I then start working on 1 of my 2 entree and their sides. Then will serve the residents their dinner, then we will get done serving and start cleaning up the kitchen and do dishes and take out the trash

• Operated grills, fryers and ovens to cook food items.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Received and stored food supplies, raw materials and other ingredients.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Packaged, arranged and labeled ingredient stock, storing at established temperatures.
• Followed company recipes and production standards to satisfy customers.
• Cleaned and sanitized work areas, utensils and equipment
• Monitored food temperatures to meet quality and safety standards.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Followed orders from head chef to establish productive and timely preparation of meals.

• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Maintained clean and organized dining areas to uphold restaurant hygiene.
• Served food and beverages promptly with focused attention to customer needs.
• Processed orders and sent to kitchen employees for preparation.
• Bussed and reset tables to keep dining room and work areas clean.
• Set positive tone for entire dining experience as first point of contact for incoming guests.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.