Kinzang Wangmo

• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.
• Monitored inventory deliveries to minimize product losses and prep for service.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Managed time to juggle multiple tasks simultaneously with ease.
• Maintained high personal grooming standards and uniform presentation.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Removed trash and cleaned kitchen garbage containers.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Transported food items from storage areas to kitchen for prepping.
• Maintained composure and work quality while under stress.
• Loaded dishes, glasses and tableware into dishwashing machines.
• Stocked and rotated food items according to expiration dates.
• Followed food safety practices and sanitation guidelines.
• Pushed, pulled and transported large loads and objects.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and maintained work areas, equipment and utensils.
• 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.

Dish washing and chopping veggies