Franklin Turnquist

I worked in a high school cafeteria. I was part of culinary team that prepared and served breakfast and lunch daily for 1600 students.

I manufactured deep sea fishing tackle.

• Oversaw daily kitchen operations, ensuring compliance with health and safety standards.
• Managed inventory levels, reducing waste through effective ordering and storage practices.

• Prepared and cooked high-quality dishes following standardized recipes and presentation guidelines.

I prepare ingredients, manage a specific cooking station and create dishes to order in a fast-paced condition to ensure high quality consistent delivery to the customer.

• Prepared ingredients for daily menu items, ensuring freshness and quality standards.
• Operated kitchen equipment safely and efficiently, maintaining cleanliness and organization.