Shannon-david Marks

Prep Japanese food and cook japanesse dishes for service

• Made the same dishes several times a day with the same level of care, attention to detail, and quality.
• Put food in proper storage containers, including [Type], and perishable items in the refrigerator for later use and to avoid spoilage.
• Used [Action] and [Action] to complete routine cleaning procedures throughout the kitchen.
• Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.

• Made the same dishes several times a day with the same level of care, attention to detail, and quality.
• Put food in proper storage containers, including [Type], and perishable items in the refrigerator for later use and to avoid spoilage.
• Kept well-stocked stations with supplies and spices for maximum productivity.
• Kept track of and reported on the status of various ingredient stock levels in order to alert the manager to the need to reorder products.
• Used [Action] and [Action] to complete routine cleaning procedures throughout the kitchen.
• Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
• Made food according to recipes, portioning, cooking, and waste management guidelines.
• Used proper food handling techniques and kept all food products at the proper temperature.

• Made the same dishes several times a day with the same level of care, attention to detail, and quality.
• Put food in proper storage containers, including [Type], and perishable items in the refrigerator for later use and to avoid spoilage.
• Kept well-stocked stations with supplies and spices for maximum productivity.
• Used [Action] and [Action] to complete routine cleaning procedures throughout the kitchen.
• Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
• Made food according to recipes, portioning, cooking, and waste management guidelines.
• Followed the restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cook food items to high quality standards, ensuring that dishes are prepared according to chef's recipes to ensure superior customer satisfaction.

• Maintained the freshness of the food by storing food in designated containers and storage areas within the freezer or refrigerator.
• Kept food in coolers and washed my hands frequently for health and safety.
• Inspected and cleaned food preparation areas to ensure safe and sanitary food handling practices.
• Operated the dishwasher and manually washed the dishes to clean all chinaware, silverware, and cooking utensils.
• [Action] and [Action] vegetables, as well as [Type] ingredients, were washed and chopped.
• Received shipments and placed items on appropriate shelves to restock and organize the restaurant pantry.
• Cleaned the grills, griddles, ovens, and fryers to sanitize the kitchen surfaces and equipment.
• Ensured that food handling, cleaning, and sanitation protocols were followed to ensure that staff and customers were safe.
• Prepared cooking supplies, [Action], and [Action] when opening and closing the restaurant kitchen.
• Restocked inventory and ingredient items to keep the kitchen running smoothly.

• Cooked meats, rice, and [Type] food items in convection ovens and steamers.
• Used [Action] and [Action] to measure and record storage temperatures for frozen, cold, and hot items.
• Worked with my team to meet all of the food service needs for over [Number] customers per day.
• Performed shift change tasks to keep the store organized and efficient each day.
• Double-checked orders for accuracy and bagged meals for transport.
• Swept, mopped, and washed down counters as part of my basic janitorial duties.
• Kept the food preparation zones clean, sanitized, and well-organized to increase store efficiency.
• Thoroughly washed and sanitized all dishes, glassware, and silverware after each use.