ZULY ROSAS

I GAVE PERSONAL CARE TO A GIRL(DELIA) RIGHT AFTER SHE WAS BORN. I ARRIVE AT 7AM AND WORK UNTIL 3PM M-F EACH WEEK. AFTER I LEAVE THIS JOB I GO TO ME SECOND JOB AS A CHEF IN A RESTAURANT CLOSE BY. I HAVE ALSO LISTED OTHER ACTIVITIES I WAS ENGAGED IN:

• Taught children everyday skills and language.
• Assisted with light housekeeping duties as well as running errands.
• Built positive and nurturing environments to support child social and emotional growth.
• Read and discussed stories with children to boost literacy and reading comprehension skills.
• Maintained updated list of emergency contact information and child's health information in case of emergencies.
• Assisted children in dressing appropriately for day's activities.
• Engaged with children on age-appropriate level.
• Developed games and activities using arts and crafts to support learning and verbal skills.
• Prepared tasty, healthy meals for children to encourage good eating habits.
• Promoted language development skills through reading and storytelling.
• Supported children in play activities, meals and snacks, hygiene and socialization.
• Communicated with children at age-appropriate levels to encourage understanding and foster relationships.
• Played games, worked on puzzles and read books to young children.

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Maintained well-organized mise en place to keep work consistent.
• Verified compliance in preparation of menu items and customer special requests.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Oversaw grill, stove and oven and cleaned equipment after every shift.
• Obtained fresh, local ingredients to lower grocery costs.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Collaborated with other personnel to produce and modify menus and selections.
• Collaborated with staff members to create meals for large banquets.
• Placed orders to restock items before supplies ran out.