Yandra Darauch

• Completed cycle counts and monthly inventory.

• Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Followed food preparation and storage guidelines established by Health Department.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.

• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Followed supervisor instructions to complete tasks on time.

Certifications

• Culinary - ServSafe Food Protection Manager Certification.