KEITH THOMAS

• Assisted in marketing efforts for special events or promotions to drive increased revenue for the food service department.
• Enhanced the quality of school meals by working closely with food service providers to incorporate healthier options into menus.
• Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
• Coordinated with food service staff to develop therapeutic menus that met individual nutritional requirements while promoting patient satisfaction.
• Maintained compliance with relevant local, state, and federal regulations pertaining to food service operations within a healthcare setting.
• Enhanced customer satisfaction by providing timely and efficient food service.
• Enhanced customer satisfaction by providing exceptional food service and maintaining a clean, welcoming environment.

• Maintained clean and hazard-free work areas.
• Ensured proper sanitization of shared equipment after use, reducing cross-contamination risks for both staff and clients alike.
• Supported team members in daily operations, fostering a collaborative work environment that improved overall performance.
• Cleaned wash equipment after shift and verified proper storage conditions.
• Contributed to an eco-friendly workplace by utilizing energy-efficient practices whenever possible during the washing process.
• Prepared breakfast orders to spec, maintaining consistent quality during high-volume service.
• Coordinated grill, fryer, and hot line stations to support smooth morning workflows.
• Monitored food temperatures and freshness to ensure safe, compliant meal service.
• Sanitized equipment, counters, and prep areas to uphold kitchen cleanliness standards.
• Trained new kitchen staff on breakfast station procedures and service priorities.
• Reduced wait times for guests by swiftly preparing high-quality breakfast dishes in a timely manner.

• Prepared food items, following portioning and sanitation standards
• Operated kitchen equipment to support efficient meal service
• Maintained clean workstations, dining areas, and service counters
• Restocked supplies, utensils, and ingredients to prevent service delays
• Followed food safety procedures for storage, handling, and temperature control
• Disposed of waste properly and supported routine closing tasks
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.

BASIC EDUCATION