Kelsey Jamison

Kitchen Crew Member

Gabby Goat

08.2020 - 06.2022

Maintained clean, trash-free workspaces to maximize productivity and safety.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Made food according to standard recipes with requested changes for customer satisfaction.
Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
Decreased food expenses by using local ingredients, defining standards for portion size and reducing waste.
Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
Managed time to juggle multiple tasks simultaneously with ease.
Transported food items from storage areas to kitchen for prepping.
Labeled and stored all food items correctly and checked expiration dates routinely.
Followed recipes and chef instructions to prepare food correctly.
Operated kitchen equipment in accordance with manufacturer instructions.
Monitored food temperatures and quality throughout shifts.
Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Plated and presented food following chef requirements.
Maintained composure and work quality while under stress.
Cleaned and maintained work areas, equipment and utensils.
Followed food safety practices and sanitation guidelines.
Assisted in setting up and breaking down kitchen stations.
Stocked and rotated food items according to expiration dates.
Removed trash and cleaned kitchen garbage containers.
Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Maintained high personal grooming standards and uniform presentation.
Lifted and carried heavy materials.
Loaded dishes, glasses and tableware into dishwashing machines.
Prepared sandwiches, salads and other specialty items according to customer specifications.
Seasoned and cooked food according to recipes or personal judgment and experience.
Used manual or electric appliances to clean, peel, slice and trim foods.
Monitored food temperature, discarding items not stored correctly.