David Johnson

.I planned out the menu for the evening, by prepping and cooking

all the food for the dinner menu.

. Plated all the meal tickets for each resident.

. Supervised the dinning crew.

. Closed the kitchen and pulled necessary product for the next

day.

• Maintained a clean and hygienic kitchen environment through regular cleaning schedules and strict sanitation policies.

. Opened the kitchen, Prepped all food from scratch using the

recipes provided.

• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Maintained a clean and sanitary work environment, adhering to strict health department guidelines and preventing crosscontamination.
• Reduced order errors by clearly labeling prepped items with necessary information like dates, ingredient names, and allergens.

• Cooked for large groups of people and managing various types of food for large events.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.
• Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
• Cleaned and organized kitchen stations to promote team efficiency.
• Replenished banquet stations and verified food temperatures and cleanliness of service areas.