Michael Reilly

My job duties include keeping track of all inventory of food and nonfood items for the kitchen. Once items are counted inventory is entered in to computer .

My job duties to require me to work closer with food service administrator and or Food service manager to make sure we have correct amount of product on hand for every meal served.

If Food service administrator or food service manager are unadvisable, I work closely with the Correctional Food Service leaders to make sure product is ordered and delivered on right day .

My job duties require me to check in all deliveries ,making sure all items are received at correct temperature and there is no spoilage .In addition make right amount and type of product was received .

• Maintained a clean and organized work environment, ensuring compliance with health and safety regulations.
• Supervised and trained persons in our care .
• Made sure that all diets were adhere to in accordance to diet manual .
• Interacted with numerous persons in our care to make sure they adhere to policies stated in 303.manual
• Worked closely with the management to make sure all new staff were trained properly .

Made sure all areas were given proper amount of food,

Maintained a clean and organized work environment, ensuring compliance with health and safety regulations.

• Monitored food safety practices and enforced adherence to established policies, ensuring a consistently safe dining experience for persons in our care

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.