David Barragan

• Weighed and prepared ingredients for ice cream base production
• Inspected tanks and transfer pipes to ensure cleanliness and proper operation
• Connected transfer pipes to route product to designated tanks during production
• Pasteurized raw product to required legal temperatures and hold times
• Disconnected and cleaned transfer systems after pasteurization and homogenization processes
• Created recipes based on finished product gallon requirements to prepare flavor and blend mixtures
• Worked efficiently while following safety, sanitation, and quality standards in a fast-paced production environment

• Prepared salads, side dishes, and desserts in a timely and organized manner
• Maintained cleanliness and food safety standards throughout shifts
• Prepped ingredients and supplies necessary for pantry station operations
• Assisted kitchen staff with additional food preparation as needed

Cleaned and sanitized dishes, silverware, cookware, and food preparation utensils

• Organized and stored kitchen items in proper locations
• Removed trash and completed end-of-day cleaning duties including sweeping and mopping
• Cooked and cut vegetables for daily kitchen use
• Marinated different meats for daily use and shucked oysters