Maria V Majano Sanchez

• Folded and organized clean linens for guest room and public area use.
• Loaded washers and dryers following resort laundry room safety procedures.
• Sorted guest linens and towels for Travel and Leisure WorldMark Solvang laundry operations.

• Washed, peeled, and cut produce for daily meal production
• Cleaned work surfaces, equipment, and utensils after food preparation
• Monitored temperatures of prepared food and cold-storage areas.
• Cut, sliced, and diced vegetables and fruits for meal prep.

Sanitized surfaces using the following products: Clorox, Vinegar, Windex.

• Operated dish machines and maintained sanitation in dish room
• Removed food waste and reset soiled dish areas
• Assisted cooks and servers during busy meal periods
• Cleaned dishes, glassware, and cookware for inn kitchen service with dish soap.
• Swept and mopped floors in the kitchen area at regular intervals throughout shift.
• Followed all safety guidelines while handling sharp objects like knives or forks.