John Kasich

• Assisted chefs in food preparation tasks.
• Cleaned and organized kitchen stations.
• Cleaned and sanitized dishes and utensils.
• Washed, peeled, and cut fruits and vegetables.
• Maintained clean and organized workstations.
• Utilized knife skills to expertly chop, slice & dice.
• Helped chefs prepare and present food.
• Maintained clean, trash-free workspaces.
• Made food according to standard recipes.
• Accepted opportunities to learn new skills.
• Ensured proper storage of ingredients.
• Operated standard kitchen equipment.
• Reduced cross-contamination risks.

• Developed strong relationships with students, parents, and colleagues.
• Effectively managed classroom behavior
• Enhanced classroom engagement.
• Collaborated with other teachers.
• Continuously pursued professional development opportunities such as workshops or conferences.
• Integrated cultural awareness into lessons.

Food preparation, cleaning and sanitizing, dishwashing, making delicious and appealing sandwiches and catering presentations, knife skills, catering delvery and set-up and FIFO.