Cristina Cruz

At this location I have expanded my knowledge while working different venues. New experiences include checking for expired salads, checking for expired price tags and pack salads with the right weight and label. Breakfast station gave me the opportunity to be part of the cooks. I learned to cook omelets, vegan plates, french toast, baked potatoes and more. After that station I had the opportunity to work at the chef case. Here I learn to cook London broil steak, grill chicken and grill salmon. We also prep salads such as tuna salad, currie chicken, Sonoma chicken and other plates. This station required a fast pace and quality control of the food at the same time. I begin my shift cooking for about two hours. Then I start prepping and garnish the cold salads before we open the store. We prep about 32 salads within three hours.

At whole foods, I have worked different areas such as cold case, pizza, sandwich, salad bar, prepping, and hot bar. My responsibilities included cleaning, taking temperatures and logging them. Helping customers was also part of my responsibilities. I also have to make sure that my job was done appropriately and on time.

In this company I have to prepare the restaurant for opening time. Three stations are to be prepared, the fry station, Grill, and the makeup station. I also have to prepare the food for the day; such as burger patties, salads, dressing , chicken, fish, etc. Other responsibilities include: making sure ticket serving times are low, food presentation is adequate, food stations are synchronized to meet costumer expectations, and to give the most efficient break times.

At Subway, my responsibilities as a manager consisted of making sure customers felt welcome, to make sure their orders had to be accurate and had to be done time efficiently. I was also in charge of ordering and I make sure the store was well stocked. Inventory was performed by the general
Manager and I. I had to position employees in particular stations to make sure their job was performed to maximum efficiency depending on their strengths. When work was slow I rotated the employees so that they could learn how all other positions work.