Hanan HOWAR

Ingredient preparation

Dishwashing

Batch Cooking

Clean working stations

Restock shelves

Collect trash

Kitchen communications

Food production

Temperature monitoring

Menu planning

Safety awareness

Time management

Food safety

• Maintained adequate levels of condiments and well-stocked drink stations to keep service flowing smoothly.
• Assisted cashiers with processing customer payments and documenting orders.
• Managed customer deliveries and assisted with carrying out orders to promote maximum satisfaction.
• Tracked meal purchases and accepted payments at cash register.
• Followed all proper handling procedures for prepared foods, ingredients, and leftovers.
• Received and stored incoming supplies according to procedures.
• Inspected appliances, commercial fryers, and ovens to verify proper working order.
• Cleaned and sanitized surfaces, tools, and equipment.
• Provided exemplary service to students, staff, and visitors.
• Served food according to temperature, safety, and presentation guidelines.
• Collected trash, wiped up spills and removed trays to maintain fresh and clean customer areas.
• Restocked condiments, beverages, and utensils per expected use levels.
• Prepared ingredients and recipe components ahead of time.
• Cooked food per recipe requirements in large batches for routine school breakfasts, lunches, and special events.
• Monitored temperature of cases, shelves and storage areas and reported failures to manager.
• Assisted wait staff with timely food delivery and guest requests.

• Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
• Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
• Recruited, hired and trained talented staff to fill vacancies.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Managed payroll, daily deposits and cost controls.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Set employee schedules, delegated work and monitored food quality and service performance.
• Supervised daily activities of restaurant and [Number] employees.
• Oversaw food preparation and monitored safety protocols.
• Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining [Number]% accuracy.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Enhanced business productivity by training [Number] team members and [Number] servers on best practices and protocols.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Motivated staff to perform at peak efficiency and quality.
• Purchased food and cultivated strong vendor relationships.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.