Mark Callender

I started my own catering business where I prepare Salads and Sandwiches and deliver them to customers in Sedona, Cottonwood and Camp Verde, Arizona.

My menu includes various delicious subs and salads that are made to order.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Transitioned between breakfast and lunch service.
• Learned new menu offerings and options easily to assist customers with selecting items.

• Grilled meats and seafood to customer specifications.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.