Christian Riese

Maintaining stock and producing stock as needed

Maintain machine to keep production at a maximum

Customer service when needed

• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.

• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.