Randy Reece

Dish washing;

• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Packaged, arranged and labeled ingredient stock, storing at established temperatures.
• Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
• Practiced proper safety and sanitation standards.
• Cleaned and organized kitchen areas.
• Kept register accurate through correct billing, payment processing and cash management practices.
• Created orders,
• Ordered and received products and supplies to stock kitchen areas.
• Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
• Verified proper portion sizes and consistently attained high food quality standards.

• Limited portion sizes and used garnishes to control food costs.
• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
• Set schedules for 7 staff by planning and designating shifts and hours.
• Managed ingredients and food product use by assessing availability, customer traffic and popularity of items.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day.
• Controlled inventory costs by carefully managing portion control and reducing waste.

• Maintained clean, sanitized and well-organized food preparation zones to promote store efficiency.
• Promoted customer loyalty by efficiently handling food and service complaints.
• Protected customers by washing and sanitizing dishes, glassware and silverware after each use.
• Performed shift change tasks each day to keep store efficient and neat.
• Placed orders by listening to customers, documenting selected menu items, substitutions and add-ons.
• Arranged food items on serving trays and placed in take-out packaging to produce orders for customers.

• Promoted safety of visitors and mitigated liability risks by monitoring recreation areas, enforcing rules and safety policies.
• Maximized customer service and satisfaction by providing directions to visitors regarding requested locations, events and landmarks.
• Assisted customers in entering and exiting rides, providing balance support and general directions.

• Greeted guests upon arrival and offered assistance.
• Assisted guests with check-ins, account inquiries and any additional services needed.
• Answered guest inquiries and provided information regarding hotel services and amenities.
• Provided guest assistance, including recommendations for tourist attractions.
• Recommended hotel services or amenities that guest may find useful.
• Investigated guest challenges and sources of dissatisfaction to offer timely resolution.
• Resolved sources of dissatisfaction and implemented processes to prohibit future service obstacles.
• Maintained consistent positive customer feedback.

• Recommended products based on solid understanding of individual customer needs and preferences.
• Maintained supply levels in counter and customer areas to meet typical demands.
• Learned every menu preparation and numerous off-label drinks to meet all customer needs.
• Restocked display cases with attractive arrangements to promote specialty food items like bagels and muffins.
• Set and achieved goals for professional development, including [Describe goals achieved] .

• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Prepared dough from scratch using old world recipe and added toppings, cheese and sauce for unique pies.
• Communicated menu item information and offered suggestions to promote featured products.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
• Unloaded delivery truck [Number] times per [Timeframe] to place food items and ingredients in designated space.
• Safely operated pizza oven and other kitchen equipment to protect all team members from harm and equipment from damage.