Shayne Parham

Were responsible for all of the three dining services met by operation of utilizing the dishroom for mass production of all tableware,pots,pans,sheet pans,utensils and kitchen equipment.

Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.

Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.

Troubleshot equipment malfunctions and completed minor repairs to keep dish machine functioning.

Collaborated with fellow utility/dishwashers to develop efficient strategies for tackling large volumes of dishes during peak times.

Assisted in inventory management,deliveries, monitoring supplies and notifying management for restocking needs.

Assisted in food preparation tasks as needed, contributing to overall kitchen productivity.

Kept kitchen areas neat and clean by removing trash and organizing supplies.

Assisted with kitchen prep work to help operations run smoothly and meet customer needs.

Trained new employees on proper dishwashing procedures, ensuring consistent quality across the team.

Maintained food delivery process by organizing orders efficiently, reducing table wait times.

Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.

Organized and cleaned assigned sections by sanitizing and cleaning table, counter, and kitchen surfaces.Pitched in extra hours and helped other staff during unexpected times of high volume to improve seating availability and food delivery to tables.

Collaborated with kitchen team/Chefs to expedite food orders, ensuring hot and fresh meals were served.

Improved team efficiency with proactive assistance in dishwashing and kitchen prep tasks.

Monitored dining room inventory and replenished as necessary.

Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.

Sanitized work surfaces between food preparation, avoiding cross-contamination and maintaining food safety guidelines.

Demonstrated punctuality and reliability in consistently arriving for scheduled shifts to meet service demands.

Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.

Meet the always demanding needs of college students