Delquan Inmon

• Restocked main kitchen areas with items from shelves, coolers and freezers to help food preparation staff stay focused on customer orders
• Washed pots, pans and trays by hand and using industrial washing machine
• Washed work area tables, walls, refrigerator equipment, cooking equipment and floors to keep sanitized kitchen
• Wiped down and sanitized food preparation areas using dishcloths, hot water and cleaning products

• 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.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• 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.

Checked for quality, kept track of old and new items. Rotated stock to confirm freshness of food and ingredients. Set up and prepared cooking supplies. Prepared multiple orders during peak periods with high accuracy rates. Maximized customer satisfaction.

• Cleaned garbage cans and trash receptacles
• Effectively loaded and unloaded dishwashers, washing by hand any large pots or items that chefs used on continuous basis
• Removed trash and garbage by taking to dumpster often
• Restocked main kitchen areas with items from shelves, coolers and freezers to help food preparation staff stay focused on customer orders
• Cleaned and stacked dishes, glassware and utensils to wash and organize enough dishes to serve guests, even during busiest hours

• Cleaned and maintained warehouse in compliance with OSHA safety standards
• Maintained accurate and current order and shipment forms, inventory documentation and customer records
• Counted and stocked merchandise as specified by inventory control log
• Optimized project completion time by multitasking duties using heavy equipment
• Attached identifying tag or labels to materials or marked information on cases, bales, or other containers
• Examined incoming and outgoing shipments, rejected damaged items and appropriately recorded any discrepancies
• Received, stored, and shipped goods and materials

• Recorded orders and partnered with team members to efficiently serve food and beverages
• Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols
• Restocked nonperishables and other items, including condiments and napkins from inventory to keep pantry well-supplied
• Maintained table settings by removing courses, replacing utensils and refilling beverages promptly
• Arranged each place setting attractively and verified all items were clean and free from water spots and chips