Mario Mata

• Organized walk-in area for efficient access to supplies
• Prepared orders based on customer requests
• Washed dishes using proper sanitation techniques
• Cleaning and maintaining the kitchen

• Stocked pizza line to ensure efficient service during peak hours
• stock the pizza line
• set up dish stations
• Chopped fresh produce for meal preparation
• Shredded cheese for pizza and salads
• Portioned meat into standardized servings for consistency
• take phone orders and counter orders
• handle money
• front of house stations
• clean and sanitize pizza line

I would start the day off by replenishing all the food items into their separate bin. Sorted bread inventory using FIFO method, prep breakfast items, make order as needed from the POS, assist with other kitchen crew member with their duties, Scrubbed fry line floor to maintain cleanliness, Wiped down kitchen walls to uphold hygiene standards, counters and fridges, Organized freezer to optimize storage space, Cleaned outside surfaces with power washer to maintain appearance when asked to

• Prepared Sonic menu items following recipe and portion standards
• Operated grills, fryers, and warmers during fast-paced kitchen shifts
• Assembled food orders for drive-in service and carryout requests

Our job started early morning and the first thing to start the day off is making our in-house pizza sauce, marinara and salad dressing, baking chicken wings and portioning into bags, hand chopping and portioning produce, we make our dough from scratch, weighing and portioning into the proof bags, washing all kitchen equipment, cleaning and sanitizing our prep area.

Some mornings, we would put our truck inventory away