Michael Schlesinger

• Enhanced team productivity by effectively collaborating with colleagues on tasks and responsibilities.
• Maintained a clean and organized workspace, ensuring a positive environment for both staff and customers.
• Kept food preparation area, equipment, and utensils clean and sanitary.
• Assisted other team members to achieve goals.
• Checked and restocked utensils and condiments in appropriate locations for guests.
• Cleared trays and removed trash from tables before sanitizing surfaces.
• Cleaned and maintained all areas of restaurant to promote clean image.
• Checked on dining areas frequently to clean up spills, wipe down tables and restock stations.

• Enhanced lawn health by performing regular mowing, trimming, and edging tasks.
• Maintained a safe work environment by adhering to safety protocols and equipment maintenance procedures.
• Volunteered for extra shifts during holidays and other busy periods to alleviate staffing shortages.

• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• 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.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained food safety and sanitation standards.

Prepared Breakfast, Lunch, and Dinner.Ordered whatever was needed fot the Galley, and Clients. Rotated the old from the new as the grocery came in. Sanitize the Galley daily. Ensured that my shift was being ran right, and efficiently.

• 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.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Monitored food quality and presentation to maintain high standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Measured and mixed ingredients according to precise recipes for best results.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Identified inefficiencies leading to improved productivity.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Maintained food safety and sanitation standards.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.

• Enhanced galley efficiency by maintaining cleanliness and organization of workspaces, utensils, and equipment.
• Ensured safety standards compliance through meticulous adherence to sanitation protocols and procedures.
• 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.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Cleaned and organized kitchen, dining and service areas.
• Portioned and wrapped food to place directly on plates for service to patrons.
• Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
• I assisted the Cook. Prep the food for the meals being prepared. Cleaned the Galley daily. Made the Salads, and kept the Fruit Bar full at all times. I also made sure that all the Milk and Drinks were stocked. Made sure there was always Coffee and other Drinks available, Handled whatever else needed done.

• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Prepared meals efficiently.
• Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Monitored food quality and presentation to maintain high standards.

• Improved worksite safety by consistently adhering to established protocols and regulations.
• Completed tasks efficiently for timely project completion within set deadlines.
• Increased productivity with effective communication and collaboration among team members.
• Ensured quality workmanship, performing thorough inspections and addressing any issues promptly.
• Operated heavy equipment safely to transport materials.
• Maintained clean and organized worksites, minimizing hazards and promoting a safe working environment.
• Loaded, unloaded, and moved material to and from storage and production areas.