Raymond Bogle

• Prepare, present, and execute all menu items.
• Make coffee, espresso, tea, and other hot and cold beverages.
• Welcome customers, take orders, and help with questions or requests.
• Trained new team members by relaying information on company procedures and safety requirements.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Stocked freezers, refrigerators, and storerooms with food products for easy retrieval.
• Labeled and dated food products in storage and refrigeration and removed out-of-date items.
• Prepared menu items using recipe guidelines and par levels.

Performed opening and closing duties to facilitate kitchen operations.

• Executed kitchen orders to meet recipe and customer specifications.
• Took and recorded temperature of food and food storage areas, such as refrigerators, and freezers.
• Cleaned and maintained work areas, equipment and utensils.