Zack Collier

• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.

• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

Prepped materials in an efficient manor.

Kept communication with everyone on my crew.

Followed safety protocols and guidelines.