Nicholas DeMartini

Scheduled and prioritized tasks to staff, overseeing work completion.

• Implemented daily, weekly and monthly cleaning routines for staff to follow.
• Cleaned building floors by sweeping, mopping, and scrubbing floors.
• Improved building cleanliness with continuous sanitizing of high-touch areas.
• Maintained clean, neat, and professional entrances.
• Adhered to company policies for appearance, thoroughness, and facility security.
• Handled equipment, chemicals, and materials properly and with caution.
• Refilled soap dispensers and air fresheners in 47 bathrooms.
• Used hand trucks or manually lifted supplies, equipment and heavy furniture.
• Emptied waste paper and other trash from premises and moved to appropriate receptacles.
• Kept public pathways clear of safety hazards and spills with regular checks and attention.
• Vacuumed and shampooed carpets, upholstery and other fabrics.
• Used vacuum and shampooers to clean carpeted areas in offices, lobbies and corridors.
• Responded immediately to calls from personnel to clean up spills and wet floors.
• Supervised supplies in inventory and submitted reorder requests.
• Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors and toilets.
• Cleaned walls and ceilings with special reach tools following regular schedule.
• Performed daily facility checklists for cleaning floors, wiping down glass entryways and collecting trash.

• 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.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Assisted in developing new menu items to reflect restaurant's style and standards.
• Managed inventory and ordered food and supplies to maintain adequate stock.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Grilled meats and seafood to customer specifications.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Checked food temperature regularly to verify proper cooking and safety.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.