Sharon Covington

Cooked, prepared orders , stocked, packaged, sanitized cleaned cut washed foods and vegetables and meat seasoned etc

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Planned menus for different events, seasons and customer requests.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Adjusted recipes based on ingredient availability or customer request.
• Measured and mixed ingredients according to precise recipes for best results.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Prepared and served various food items in fast-paced Type environment.
• Monitored food quality and presentation to maintain high standards.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Maintained food safety and sanitation standards.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Monitored food quality and freshness, making necessary adjustments to maintain high standards.

• Improved team productivity by providing regular training and performance feedback to assembly line staff.
• Monitored assembly line performance, identifying bottlenecks and implementing effective solutions for continuous improvement.
• Collaborated with other technicians in resolving complex problems related to assembly line automation systems.
• Enhanced assembly line efficiency by streamlining mechanic processes and implementing time-saving techniques.
• Supported continuous improvement initiatives, implementing lean manufacturing principles within the assembly line.

Newport

• Packaged food products accurately and efficiently for distribution.
• Operated packing equipment, ensuring adherence to safety standards.
• Maintained cleanliness of work area, promoting a safe environment.
• Inspected packaged goods for quality assurance before shipment.