Tracy Campbell

• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.

Answered phones, filed, typed job quotes, paid weekly bills for the company, and handled weekly payroll.

• Inspected merchandise for quality and arranged proper display location on floor.
• Verified products appeared at correct locations in proper quantities.
• Updated pricing and signage to complete product displays and educate customers.
• Removed damaged, out-of-code, not-in-set and discontinued items from displays.