Laura Nawaz

Culinary Worker

Caribe Royale Resort

03.2001 - 03.2020

Evaluated food for quality, quantity, and temperature to determine proper preparation and portioning.
Organized foods in sanitary storage areas and monitored proper temperature to prevent spoilage.
Operated kitchen utensils and equipment to prepare soups, salads, and desserts.
Discussed requisition of supplies and equipment needed for timely delivery of services with management.
Mentored new workers in food preparation, sanitation, and safety procedures.
Completed workstation set up and break down and disposed of leftover food adhering to policy and standards.
Greeted customers at counter to fulfill requests and answer questions.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Made food according to standard recipes with requested changes for customer satisfaction.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.
Plated hot meals and salads in aesthetically pleasing arrangements.
Prepared recipe ingredients by washing, peeling, cutting and measuring.
Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
Kept pastry and dessert case stocked with fresh selections and arranged to entice orders.
Cooked specific quantity of food items based on projection and menu items.