Peter Giovane

• Ensured timely cleaning of dishes and utensils to support kitchen operations.
• Assisted in maintaining stock levels of clean dishes for efficient service flow.
• Collaborated with kitchen staff to streamline workflow during peak service hours.
• Operated dishwashing equipment to maintain cleanliness and hygiene standards.
• Monitored dishwashing supplies, reporting shortages to management for reordering.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.

• Maintained cleanliness and organization of kitchen workspace, adhering to health and safety standards.
• Assisted chefs in food preparation tasks, gaining proficiency in various cooking techniques.
• Operated kitchen equipment safely, following proper usage protocols to enhance workflow efficiency.
• Supported daily kitchen operations by efficiently handling food storage and labeling procedures.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Stocked inventory efficiently, enabling seamless transition between meal services.
• Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
• Supported waste reduction initiatives, creatively repurposing leftover ingredients.
• Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
• Supported team to meet strict health and safety standards, resulting in zero violations during tenure.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Managed opening and closing shift kitchen tasks.

Clean stables fill fresh hay water and food transfer horses to feild,set for the clients coming in for tha day