
1. Maintained consistent quality and high accuracy when preparing identical dishes every day
2. Sanitized food preparation areas,grills and equipment to avoid cross-contamination from raw items
3. Set up and performed initial prep work for food items such a soups, sauces, and salads
4. Measured and regulated oven broiler and roaster operations for cooking at correct temperatures
5. Chopped,diced and sliced vegetables and fruit ahead of busy periods, including dinner rush
6. Sanitized workstation at end of shift to minimize salmonella and other food borne illness
I use an EPI PEN because I have ANAPHYLACTIC