Henry Daniel Pierre

Cut the meat of chicken.

• Operated dishwashing equipment to maintain cleanliness and sanitation standards.
• Sorted and organized dishes, utensils, and cookware for efficient cleaning workflow.
• Assisted kitchen staff by providing clean dishes promptly during peak service hours.
• Maintained inventory of cleaning supplies, ensuring readiness for daily operations.

• Operated commercial dishwasher to ensure cleanliness and sanitation of all kitchenware.
• Maintained organized dishwashing area to enhance workflow efficiency and safety.
• Collaborated with kitchen staff to prioritize dishwashing tasks during peak service hours.
• Trained new team members on proper cleaning techniques and equipment usage.