KARLEE SAUVERAIN

• Coordinated food preparation activities in kitchen to ensure timely service.
• Cooked daily meals to provide nutritious options for patrons.
• Maintained cleanliness and organization of food preparation and serving areas to promote hygiene and efficiency
• FIFO (first-in first-out) in supporting food safety
• Ability to maintain & organize accurate records & documentation
• Developed and reviewed training procedures to onboard new employees effectively

• Processed food orders and clearly explained menu offerings to enhance customer experience.
• Assisted chefs in food preparation, ensuring timely and efficient meal service.
• Restocked pantry, refrigerator & freezers to prevent stock from running low.
• Cross-trained in other kitchen positions to support team & meet customer needs.
• Assisted in various kitchen roles to enhance team collaboration. to support team & meet customer needs.

Throughout my Bachelor of Science majoring in Biochemistry & Molecular Biology, I have had the opportunity to broaden my knowledge & skills in many areas. I have particularly enjoyed Biomedical Science Laboratory, Molecular Cell Biology & Genetics and Evolutionary Biology.