Danny Bernard

• Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
• Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
• Monitored inventory levels to prevent stock shortages during peak service hours or special events.
• Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
• Performed regular equipment inspections to proactively address maintenance needs before impacting daily operations.
• Checked and tested foods to verify quality and temperature.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.

Cleaned and Maintained empty houses that were on the market

Cleaned and Maintained Apartment Complexes and Complex

• Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Demonstrated adaptability in accommodating diverse patient populations with varying health conditions or physical limitations.
• Enhanced patient well-being by monitoring vital signs, administering medications, and maintaining accurate records.
• Provided transportation to medical appointments, ensuring patients arrived safely and on time for necessary treatments or evaluations.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.