Mark Onstad

Developed recipes, portion specifications, and standard preparation procedures for all dishes.

Inspected freezer and refrigerator daily to check and maintain proper temperatures.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Cooked three meals a day, provided a morning and afternoon snack, and cleaned the dishes and dining rooms for between 20 and 40 Alzheimer's and dementia residents.

I completed these tasks by myself most of the time.

• Followed strict standards for food handling and safety, minimizing risks to customers.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adjusted recipes based on ingredient availability or customer request.
• Suggested actionable improvements to streamline training procedures.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Managed opening and closing shift kitchen tasks.
• Monitored food quality and presentation to maintain high standards.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Measured and mixed ingredients according to precise recipes for best results.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained food safety and sanitation standards.

• Conducted research to address shipping errors and packaging mistakes.
• Processed invoices and order forms for goods received and shipped for proof of transactions.
• Packed, secured, labeled and applied postage to materials to prepare items for shipment.
• Moved shipment materials to and from designated areas using lift and hand trucks.
• Monitored inventory to maintain sufficient supply levels to meet business and customer needs.
• Collaborated with internal departments to verify customer satisfaction and order accuracy.
• Processed required paperwork to expedite handling of shipped and received goods.
• Packaged goods in safe containers to prepare for shipping, adhering to packaging protocols.