Cesar Abrego olea

I set up my station then I look what I need to prep.Mostly my prep list is cutting mixed green, Gem, Make the dressing and bake off all the dessert the restaurant required. After service clean my station and clean the walk in and organized and make sure everything is clean before i head home.

when i come start to work in the morning i turn on the fry ,grill, and the griddle's start to cook the rice and vermicelli noodle's start to set up my line and start to prep and food item that on used on my line and i refill my squeeze bottle.When i finish refilling my station i start to cooking and taking order from the printer. the end of the night I start to deep clean the kitchen and cleaning the wall the rub down the floor and lay down the mat down after I leave the night.

The first thing i do when i come to work is pull out the ticket order and assembled the salads ,oyster and pastry when i have a order. While im doing the order i clean while i work and refill my station. I really don't prep anything because everything is already done when i come in. When my shift is over i move the matt to the side and sweep the floor,clean my station and cover everything with plastic wrap and call it a night.

When i enter the kitchen i turn on all the appliance's unlocked the freezer door and walk in.I start to prep and cut some vegetable and the mean time i turn on the dishwasher machine and gets ready for service's mostly cook burger on the grill and sandwiches and salads.When it a slow day i normally clean the clean the kitchen and restock the line and the freezer's wash dishes and take out the trash before i leave and make sure the kitchen is clean.

As I begin my shift, my first task is to meticulously set up the line, ensuring that every utensil and tool needed for efficient cooking is readily available. As orders start coming in, I swiftly transition into prep mode, diligently preparing ingredients for my station while simultaneously managing cooking duties. During peak hours, I seamlessly assist my colleagues, lending a hand wherever needed to ensure smooth operations and timely service.

As the end of the shift approaches, I pivot to cleanup mode, meticulously tidying up the kitchen. This involves ensuring that the sink is spotless and free of clutter, and that all equipment is properly cleaned and stored. Additionally, I take responsibility for shutting down equipment such as the oven, ensuring that everything is safely turned off and ready for the next shift.