Curtis Little

As a flower technician we are responsible for pruning and defoliating cannabis plants as well as cleaning/preparing and loading the next flower rooms after harvest occurs.

• Maximized operational profits by closely inspecting crops, assessing quality and identifying problems such as disease or insects.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Tasted, smelled and pierced food with fork to verify sufficient cooking.

• Served meals to residents in accordance with established schedules and dietary procedures.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Added food items, beverages and utensils to trays and immediately delivered to correct rooms.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.
• Cleared tables and removed dishes, trays and utensils from dining room to dishwashing area.
• Assisted in maintaining dry storage areas and handling unpacking, dating and rotating of food and non-food supplies as directed.
• Distributed food during busy peak periods to drive customer satisfaction.
• Reported and documented resident changes in consumption or behaviors.
• Maintained strict levels of cleanliness for tables, floors and prep areas.

• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
• Gently moved glassware, crystal and other delicate items to prevent breakage.
• Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
• Effectively scrubbed and scoured pots and pans using Type and Type products to remove burnt-on food.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Followed supervisor instructions to complete tasks on time.
• Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
• Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
• Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
• Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.