MASON LOWE

• Communicated closely with servers to fully understand special orders for customers.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Maintained central standardized recipe and ingredient repository with nutritional and cost information.
• Inspected appliances, commercial fryers, and ovens to verify proper working order.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.

Packed donuts into packaging.

Maintained conveyor equipment and work area

• Maintained organization of back storage, freezer, walk-in and production area.
• Followed recipes, portion controls and presentation specifications as set by restaurant.
• Maintained consistent and regular attendance record.
• Maiontained proper temperature of food during preparation and service.
• Prepared kitchen equipment and set up station for shift.
• Assembled orders- double checking product quality and specs.
• Maintained high food safety and sanitation practices on daily basis.
• Followed station specific duties and responsibilities.
• Followed and upheld all health codes and sanitation regulations. Maintained kitchen equipment as instructed.
• Maintained orderly workstation and clean kitchen after preparing and serving food.
• Leaned and maintained station in practicing good safety, sanitation, organizational skills.
• Incorporated safe work practices in job performance.
• Maintained quality standards to produce consistent product.
• Maintined cooking line in clean, sanitary and safe manner.
• Maintined sanitary standards, before, during and after service.
• Worked safely, following all established safety rules and regulations.

• Cooked proteins ala carte during peak service hours as well as served guests.
• Ollowed and upheld all health codes and sanitation regulations.
• Aintained solid knowledge, understand and preparation of base sauces, stocks and soups.
• Ssembled orders- double checking product quality and specs.
• Leaned and maintained station in practicing good safety, sanitation, organizational skills.
• Aintained proper temperature of food during preparation and service.
• Orked safely, following all established safety rules and regulations.
• Aintained cooking line in clean, sanitary and safe manner.
• Ollowed recipes, portion controls and presentation specifications as set by restaurant.
• Aintained high food safety and sanitation practices on daily basis.

• Worked assigned hours and maintained flexible schedule.
• Leaned, organized and stocked showroom and counter area.
• Nsured store looked presentable and inviting to customers.
• Rganized and maintained freezer spaces