Zayda Lopez

• Set up .
• Set up work stations prior to opening to minimize prep time.
• Requested supplies and equipment orders, explaining needs to managers.
• Monitored temperatures of prepared food and cold-storage areas.
• Prepped vegetables and ingredients by washing, chopping and dicing.
• Dressed, seasoned and garnished appetizers and salads to prepare for food service.
• Sliced meats to prepare for cooking and assembly of menu items.
• Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.

Cleaned area

• Kept stations stocked and ready for use to maximize productivity.
• Cleaned and sanitized kitchen surfaces and equipment.
• Set up work stations prior to opening to minimize prep time.
• Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
• Adjusted thermostat control to regulate temperature of pizza ovens.
• Operated the pizza oven, ensuring pizzas were cooked to order.

• Preparation of milkshakes. Fill up the refrigerator.
• Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
• Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.