David Ortmann

• Prepared ingredients for daily menu items, ensuring freshness and quality.
• Assisted chefs in executing recipes, maintaining consistency in presentation and flavor.
• Managed inventory of kitchen supplies, minimizing waste through effective stock rotation.
• Maintained cleanliness of workstations and kitchen equipment, adhering to safety standards.
• 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.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Stocked inventory efficiently, enabling seamless transition between meal services.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Fostered positive team atmosphere, aiding in training of new kitchen staff.
• Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
• Managed opening and closing shift kitchen tasks.

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Paid attention to detail while completing assignments.
• Assisted with day-to-day operations, working efficiently and productively with all team members.

• Assisted in daily baking operations, ensuring high-quality products and adherence to recipes.
• Managed inventory levels, restocking supplies efficiently to prevent shortages during peak hours.
• Trained new staff on equipment usage and safety protocols to maintain a safe work environment.
• Implemented streamlined processes for dough preparation, reducing waste and improving consistency.
• Collaborated with team members to develop seasonal product offerings that enhanced customer satisfaction.
• Monitored oven temperatures and baking times, ensuring optimal results for all baked goods.
• Provided exceptional customer service by assisting with product selection and answering inquiries promptly.
• Conducted regular quality checks on finished products, maintaining high standards of freshness and taste.
• Maintained clean, organized kitchen to maximize efficiency and food safety.
• Washed dishes and sanitized prep area at end of each shift.
• Upheld cleanliness standards within the bakery area, ensuring a safe and sanitary workspace for food preparation.
• Operated commercial kitchen equipment and tools.
• Maintained high-quality standards by following proper baking techniques and adhering to strict hygiene guidelines.
• Monitored counter and display inventory by replacing stock and requesting new products from kitchen to keep areas well-stocked for maximum sales.
• Assisted in reducing waste by accurately measuring ingredients during preparation and utilizing leftover dough for new creations.

Was responsible for the maintenance and operation of the Battalion wire equipment,

Was responsible for the maintenance and operation of the Battalion communications Deuce and a half.

-Participated in occasional on base maneuvers with two special off base maneuvers- Reforger '85 and two and one half week deployment for Desert training at Ft. Irwin CA.*

* Received the Army Medal of good Conduct while serving at Ft. Irwin.