As a prep cook prepared base foods for the chef make deserts, make specialty.
AS a Manager I made sure the day to day operations
- Collaborated with other managers on strategic initiatives, sharing best practices to achieve common goals across the organization.
- Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
- Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Stepped into additional roles during busy times to boost coverage of important stations.
- Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.
- Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
- Utilized effective time management skills to balance dishwashing duties with any additional cleaning or food preparation tasks assigned.
- Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
- Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.