Customer Service and Kitchen Hand
Restaurant
11.2022 - 02.2023
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
