John Foster

Voluntary Kitchen Work

Kearney Center

06.2021 - Current

Followed food safety practices and sanitation guidelines.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
Used manual or electric appliances to clean, peel, slice and trim foods.
Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Managed time to juggle multiple tasks simultaneously with ease.
Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Prepared sandwiches, salads and other specialty items according to customer specifications.
Transported food items from storage areas to kitchen for prepping.
Cleaned and maintained work areas, equipment and utensils.
Removed trash and cleaned kitchen garbage containers.
Plated and presented food following chef requirements.
Lifted and carried heavy materials.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Stocked and rotated food items according to expiration dates.
Monitored food temperature, discarding items not stored correctly.
Pushed, pulled and transported large loads and objects.
Assisted in setting up and breaking down kitchen stations.
Operated kitchen equipment in accordance with manufacturer instructions.
Maintained composure and work quality while under stress.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Learned other teammates' work tasks to train as backup.
Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Maintained high personal grooming standards and uniform presentation.