Hugh Mahar

Kitchen Hand

• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• 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.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Unloaded food deliveries and stored items in proper locations for easy access.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.

Waiting

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Communicated with kitchen staff to enable accurate food preparation.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Processed orders and sent to kitchen employees for preparation.
• Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.

Handyman Work

• Painted walls, ceilings and other surfaces.
• Answered customer questions and helped resolve various concerns.
• Cleaned exterior walls and windows of hotel
• Digging fence post holes

• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Scrubbed and sanitized dishes and utensils
• returned clean dishes and utensils ready for use
• Transported food items from storage areas to kitchen for prepping.
• Kept all bins changed and clean
• Maintained clean, trash-free workspaces to maximize productivity and safety.

• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Kept kitchen areas neat and clean by removing dishes, rubbish and organizing supplies.
• Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.