Jonathan Dreyer

• Operated various welding tools and equipment under supervision.
• Adhered to safety protocols and best practices in welding environment.
• Assisted in preparing materials for welding processes and projects.
• Learned different welding techniques through hands-on practice and instruction.

Gained certifications as offered at SCI

• Operated commercial dishwashing equipment efficiently for optimal cleanliness and sanitation.
• Sorted and organized dishes, utensils, and kitchenware to streamline workflow during peak hours.
• Maintained cleanliness of work area, adhering to health and safety regulations consistently.
• Assisted kitchen staff in maintaining inventory of cleaning supplies and dishware as needed.
• Responded promptly to urgent requests from team members to support kitchen operations effectively.
• Collaborated with team members to foster a positive work environment and enhance service delivery.
• Learned proper handling techniques for chemicals and cleaning products to ensure safety compliance.
• Adapted quickly to changing tasks and priorities in a fast-paced kitchen setting for improved efficiency.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Followed supervisor instructions to complete tasks on time.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
• Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.

Entered restaurant industry as a novice.

Acquired knowledge of kitchen sanitation standards.

Maintained cleanliness of dishes and kitchen according to organizational and industry standards.

Executed stocking procedures in kitchen and restaurant following supervisor guidelines.