Martina Dobson

• Enhanced customer satisfaction by providing timely and efficient food service.
• Maintained clean and organized work environment for optimal food prep efficiency.
• Prepared visually appealing and flavorful dishes in accordance with established recipes and plating guidelines.
• Adhered to all sanitation guidelines, maintaining safe and hygienic workspace for food preparation.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Took food and beverage orders and conveyed special requests or concerns to kitchen.
• Learned other teammates' work tasks to train as backup.
• Stocked condiments, beverages and plates for diners.
• Delivered meals to rooms and provided friendly service to all facility guests.
• Prepared and served various food and drink items to customer specifications in fast-paced environments.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Operated dishwashing and sanitizing equipment according to manufacturer instructions.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Set up and broke down food service lines quickly to maintain service flow.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Cleaned and organized kitchen, dining and service areas.
• Greeted customers and answered inquiries regarding menu items and specials.
• Demonstrated knowledge of menu items and corresponding ingredients.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Stored food in designated containers and storage areas to prevent spoilage.
• Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
• Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
• Distributed food to waiters and waitresses to serve to customers.
• Observed diners to respond to additional requests and determine when meal completed.

• Enhanced customer satisfaction by efficiently managing food service operations and maintaining a clean environment.
• Reduced food waste by implementing proper inventory tracking and storage practices.
• Boosted inmate worker morale by providing ongoing training, support, and performance feedback to inmate workers.
• In this environment it is imperative to supervise and keep inmate workers from taking food out of the kitchen and back to their cells. It is completely different from regular staff settings as we have inmate workers, who need to be shown how to work in a foodservice environment, who have possibly never worked in this setting. We had a high turnover rate since I worked there during the pandemic and had changing workers due to quarantine requirements due to Covid outbreaks.
• Streamlined order processing and improved overall service flow with effective communication between kitchen and Jail Modules and deputies.
• Maintained health and food safety standards at all stages, from storage through delivery.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Oversaw training of more than 10 to15 inmate workers.

* I was a temporary Food Service Associate until our move to Colorado in March of 2019*

• Enhanced customer satisfaction by providing timely and efficient food service.
• Maintained a clean and organized work environment for optimal food prep efficiency.
• Assisted in inventory management, ensuring adequate stock levels and minimizing waste.
• Collaborated with team members to deliver exceptional service during high-volume periods.
• Prepared visually appealing and flavorful dishes in accordance with established recipes and plating guidelines.
• Adhered to all sanitation guidelines, maintaining a safe and hygienic workspace for food preparation.
• Implemented cost-saving measures through portion control, reducing overall food waste without compromising quality or presentation standards.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Stocked condiments, beverages and plates for diners.
• Operated dishwashing and sanitizing equipment according to manufacturer instructions.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Set up and broke down food service lines quickly to maintain service flow.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Cleaned and organized kitchen, dining and service areas.
• Demonstrated knowledge of menu items and corresponding ingredients.
• Monitored food quality and freshness throughout day.
• Stored food in designated containers and storage areas to prevent spoilage.