MICHAEL CASHMORE

• Make food for residents following company recipes
• Changed cutting boards after completing a task before starting a new task
• Keep work area clean and sanitized
• Help put stock away using first in first out making sure everything is labeled and dated
• Make purées and mechanical soft diets
• Make homemade soups and sauces
• Use steamer and ovens to cook as well as grille and flat tops for production also used meat slicer

• Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross
• Prepare food items consistently and in compliance with recipes portioning cooking and waste control guidelines
• Contamination practiced safe food handling procedures at all times
• Promptly report any maintenance and repair issues to executive chef

• Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross
• Prepare food items consistently and in compliance with recipes portioning cooking and waste control guidelines
• Contamination practiced safe food handling procedures at all times
• Promptly report any maintenance and repair issues to executive chef

• Changed and sanitized all cutting boards benches and surfaces when beginning a new task to avoid cross
• Prepare food items consistently and in compliance with recipes portioning cooking and waste control guidelines
• Contamination practiced safe food handling procedures at all times
• Promptly report any maintenance and repair issues to executive chef
• Cook food for anytime menu for courtyard residence

• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the
• Appropriate storage room, walk-in refrigerator, freezer or cooler.
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
• Practiced safe food handling procedures at all times.
• Promptly reported any maintenance and repair issues to Executive Chef.
• Verified freshness of products upon delivery.

• Promptly reported any maintenance and repair issues to Executive Chef.
• Practiced safe food handling procedures at all times.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the
• Appropriate storage room, walk-in refrigerator, freezer or cooler Changed and sanitized all cutting boards, benches and
• Surfaces when beginning a new task to avoid cross-contamination. Maintained cleanliness of the dish area

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff. Worked as a dietary aide when needed plate dessert make salads sandwiches make desserts plate food for customers staff and other visitors to the cafeteria while trying to keep a positive

• Ensured a clean, safe work environment by adhering to health regulations and guidelines.
• Scheduled food and beverage deliveries while maintaining budgetary constraints.
• Verified quality and temperature of foods through regular checks and testing.
• Mentored new team members, fostering teamwork and collaboration within kitchen staff.
• Provided backup as cook during staff shortages.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Ensured consistency by aligning food preparation processes with company standards.

Implemented first-in, first-out guidelines for weekly order rotation.

Cleaned cooking surfaces regularly to maintain a sanitary kitchen.

Washed all dishes, utensils, and trays to support cleanliness efforts.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-
• Contamination. Practiced safe food handling procedures at all times.
• Promptly reported any maintenance and repair issues to dietary manager

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Changed and sanitized all cutting boards before beginning a new task to avoid cross-contamination. Practiced safe food
• Handling procedures at all times.
• Promptly reported any maintenance and repair issues to dietary manager

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Practiced safe food handling procedures at all times.
• Promptly reported any maintenance and repair issues to Executive Chef.
• Maintained cleanliness of the dish area