Desmond Reid

Clean and sanitize patient rooms empty trash in staff offices and patient rooms replenish all toiletris( soap, hand sanitizer, paper towels, toilet tissue, etc.) sweep and mop floors clean bathrooms

Stock merchandise make sure it’s suitable for customers to pick and buy change sales pricing when prompted do planograms for new and seasonal products

Offload product from truck or steel for floor associates to stock load orders for customers if needed or when needed fulfill distribution orders

• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Kept kitchen, cooking utensils and storeroom clean and neat.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Checked freezer and refrigerator each day to verify proper functioning.
• Trained kitchen workers on culinary techniques.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Placed orders for food and supplies used for creating meals for [Number] people.
• Operated variety of kitchen equipment to measure and mix ingredients.
• Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
• Generated food production sheets to forecast product and volume requirements based on menu selections.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Served as lead cook, guiding and assisting training of less experienced cooks.
• Followed recipes and procedures to prepare, season and cook food products.
• Cleaned and sanitized work stations and equipment, complying with regulatory procedures.

• Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing and restacking items.
• Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
• Developed great team spirit with other personnel by pitching in and helping with task completion.
• Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
• Replaced clean utensils in storage bins for easy access.
• Restocked main kitchen areas with items from shelves, coolers and freezers.
• Unloaded trucks to move food and supplies from delivery vehicle to storage areas.
• Maintained assigned areas to keep organized and clean by mopping floor.
• Operated and maintained dishwasher, handwash stations, pot-scrubbing station and trash compactor.
• Studied methods of coworkers, successfully learning kitchen and food service skills.
• Removed built-up waste and potential contaminants from waste receptacles, machinery and cooking equipment.