Wyatt Perullo

• Greeted customers and answered any questions they had about the store's products and services.
• Operated cash register efficiently and accurately, processed payments by cash, check, credit card, gift card or automatic debit.
• Stocked shelves with merchandise when needed.
• Answered customer inquiries regarding store policies and procedures.
• Conducted price checks for special orders or discounts as requested by customers.
• Maintained cleanliness of checkout area including countertops, registers, windowsills and floors.
• Provided excellent customer service while promoting loyalty programs to increase sales potential.
• Performed other duties as assigned by management.
• Collected payments and provided accurate change.

• Scrubbed and sanitized dishes, pots, pans, utensils, and other kitchen equipment.
• Operated industrial dishwashers to clean plates, glasses, silverware, and cooking utensils.
• Loaded dirty dishes into the dishwasher racks and unloaded clean dishes from the washer onto carts or shelves.
• Stocked service areas with clean plates, bowls, cups, and other items as needed.
• Cleaned food preparation areas such as countertops, cupboards, appliances exteriors, walls floors and sinks.
• Removed garbage and trash to designated disposal areas in accordance with health regulations.
• Disposed of glassware that had been broken or chipped according to safety procedures.
• Maintained adequate levels of cleaning supplies for washing dishes.
• Swept and mopped floors in the kitchen area at regular intervals throughout shift.
• Assisted in preparing salads and desserts when requested by chefs or supervisors.
• Inspected all returned dishes for cleanliness before restocking them on shelves.
• Organized trays with cutlery prior to serving meals to customers.
• Informed supervisors immediately if any machine malfunctions were observed during operation.
• Performed routine maintenance tasks such as cleaning filters in the dishwashing machine.
• Sanitized surfaces after each use following standard sanitation practices.
• Replenished soap dispensers with detergent when necessary.
• Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
• Kept dishware, glasses and utensils ready for customer needs by quickly scraping, washing and restacking items.
• Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
• Replaced clean utensils in storage bins for easy access.
• Washed and sanitized sinks, trashcans and surfaces to remove excess food waste.
• Re-stocked clean washcloths, paper towels, sponges and other cleaning supplies.

• Prepared high-quality dishes according to established recipes.
• Prepared workstations with ingredients and tools to increase efficiency.

Worked as a savory chef at Sparrow Bakery for 1-2 months, working on both the hot and cold lines to prepare food. I would also prep food for the next day and restock work stations.