Precook
A16
08.2024 - Current
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
