Juan Franco

• Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
• Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
• Operated all kitchen equipment safely to avoid injuries.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Rotated stock items and ingredients to maintain efficiency and freshness.
• Assisted with training and development of new talent.
• Made all meals in accordance with company standards and requirements.

While working with MTScapes I cut grass, used the weed eater, used the blower to blow away leaves and any other debris.

• Removed food items from inventory and restocked refrigerated and frozen cases to maintain product availability.
• Created aesthetically pleasing food arrangements for special orders and party trays.
• Updated displays, cases and other customer-facing areas to increase sales of special items.
• Checked signage and pricing to verify accurate displays on counters and in cases.
• Maintained work areas by cleaning surfaces, equipment and floors, removing trash and providing machinery upkeep.
• Received new inventory and rotated stock by dates to keep items fresh and usable.
• Prepared orders by slicing, weighing, packaging and pricing meats and cheeses.
• Distributed new item samples to customers in order to provide opportunities for individuals to try products before purchase.
• Worked with customers placing large or specialized orders, providing samples and recommendations and responding to requests.

• Maintained order and cleanliness of work areas in conformance with health codes.
• Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
• Plated completed meals in appealing arrangement and set in designated areas for delivery to patrons.
• Upheld food safety standards at all times.
• Closely adhered to food safety and sanitation procedures established by company and regulatory agencies.
• Kept all utensils, dishes and glasses clean and ready for customer use.
• Kept work areas, utensils and pans cleaned and sanitized.
• Received food orders from patients and families, and explained offerings.
• Stored food in designated areas following wrapping, dating, food safety and rotation procedures.

• Maintained clean, safe working environment by removing debris from job site prior to shift completion.
• Assisted electrical, plumbing and carpentry teams by completing basic and semi-skilled work.
• Met company and OSHA safety guidelines for work site operations to minimize worker risk.
• Used picks and shovels to dig, spread and level dirt and gravel.
• Used wheelbarrow to move debris and material to designated areas on jobsite.