Deterrius Mays

• Prepared diverse menus adhering to nutritional guidelines and dietary restrictions.
• Operated kitchen equipment efficiently, ensuring safety and compliance with food handling standards.
• Collaborated with team members to maintain cleanliness and organization in kitchen areas.
• Assisted in inventory management, tracking supplies to minimize waste and ensure readiness.
• 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

• Prepared various menu options by adhering to established recipes and safety standards.
• Assisted in operating kitchen tools effectively while following health guidelines.
• Helped manage inventory by tracking supplies to reduce waste.
• Supported team members in keeping kitchen areas clean and organized.
• 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.
• 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.

• Optimized food prep sequence, significantly reducing customer wait times.
• Streamlined food prep processes, increasing overall kitchen productivity.
• Wiped down counters and food prep stations using bleach and clean cloths.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Maintained sanitary food prep station by following established safety procedures and sanitizing instructions.
• Assisted food prep and assembly on line and served Number customers per day.
• Contributed to team effort, assisting with food prep tasks during off-peak hours to support kitchen staff.

• Prepared diverse menus adhering to nutritional guidelines and dietary restrictions.
• Operated kitchen equipment efficiently, ensuring safety and compliance with food handling standards.
• Collaborated with team members to maintain cleanliness and organization in kitchen areas.
• Assisted in inventory management, tracking supplies to minimize waste and ensure readiness.
• Implemented time-saving cooking techniques, improving meal preparation efficiency.
• Monitored food quality during preparation and service, ensuring consistency and adherence to standards.

Went to Shreveport job corps and got a culinary certificate