Raymond Endert

Dishwasher

Fishermans Restaurantant

05.2024 - 08.2024

Kept kitchen areas neat and clean by removing trash and organizing supplies.
Followed supervisor instructions to complete tasks on time.
Kept work area clean, dry, and free of debris to prevent incidents and accidents.
Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
Contributed to a positive team environment through effective communication and collaboration with kitchen staff members.
Supported overall restaurant operations by promptly restocking clean dishes and utensils in designated areas.
Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
Increased performance reliability under pressure by consistently meeting fast-paced dishwashing demands, even during the busiest service periods.
Stepped into additional roles during busy times to boost coverage of important stations.
Assisted with basic food preparation tasks as needed, helping expedite meal service for guests.
Utilized effective time management skills to balance dishwashing duties with any additional cleaning or food preparation tasks assigned.
Ensured consistent cleanliness by adhering to strict sanitation procedures for all dishes, utensils, and equipment.
Reduced dish breakage by carefully handling delicate items during the washing process.
Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
Streamlined dishwashing processes by prioritizing incoming dirty dishes based on usage needs of the kitchen staff.
Fostered a positive work environment by maintaining a professional attitude and appearance at all times.
Adjusted water to correct temperature for optimum cleaning, rinsing and sanitizing.
Collaborated effectively with servers and bussers to ensure timely clearing of tables, enhancing guest experience throughout their visit.
Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
Exceeded health code standards with diligent attention to detail when cleaning all surfaces within the dishwashing area.
Demonstrated flexibility in adjusting work schedule to accommodate fluctuating business demands during peak dining hours or special events.
Inspected dishwashing equipment and reported issues to supervisor.
Improved workflow efficiency in tight spaces while maneuvering heavy trays of dirty dishes from the dining room to the dishwashing station without incident.
Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
Maximized dishwasher efficiency by regularly inspecting and performing minor maintenance on the machine when necessary.
Upheld high-quality customer service standards by maintaining awareness of diner allergies or dietary restrictions when handling specific dishware or utensils.
Promoted sustainability efforts within the restaurant by implementing waste reduction practices during dishwashing duties.
Stored dishes, utensils and kitchen equipment in proper locations.
Washed dishes and assisted in bussing tables.
Sorted and rinsed dirty dishes, glasses and utensils prior to washing.
Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.
Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
Monitored dishwashing machines for proper functioning.
Increased machine efficiency by scraping and pre-washing dishes.
Gently moved glassware, crystal, and other delicate items to prevent breakage.
Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.