SANDRA MENDEZ

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Monitored stock levels of food items and ordered more when necessary.
• Planned meal substitutes based on allergy restrictions and nutritional value

• Supervise students
• Educate them in various subjects
• Keep to routine that students are familiar with
• Explain assignments to students, rephrase instructions as needed
• Help students as needed with their school work
• Maintain a calm and controlled classroom environment
• Help students calm down when their are having emotionally distressful moments

• Memorized official and off-menu beverages
• Brewed 3 different roasts of coffee per hour and avoid empty machines during peak shop hours
• Greeted guests with pleasant smile and superior customer service
• Managed evening rush of over 200 customers daily with efficient and levelheaded customer service
• Listened to customer wants to recommend optimal products
• Provided customers with product details such as coffee blends and preparation descriptions
• Received and processed customer payments
• Addressed customer concerns by remaking unsatisfied beverages or reheating food which were not warmed thoroughly through to maintain brand loyalty and proper food temperature
• Restocked counter and customer areas to maintain items levels for expected needs
• Regularly clean and sanitize work areas and equipment
• Checked temperatures of freezers, refrigerators and heating equipment to ensure proper functioning
• Passed all inspections by following health, safety and sanitation guidelines

Took time to raise kids

• Cleaned food storage, preparation and serving areas
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations
• Train soldiers in their soldiering skills outside the kitchen
• Teach soldiers the recipes they are expected to make
• Taught proper serving sizes
• Made flash meals when proper serving sizes where not observed
• Oversaw inventory management and supply ordering to maintain fully stocked kitchen