Kitchenhand/Hall Waiter
Sushi Train Maroubra
12.2021 - 03.2023
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables and prepared sauces when kitchen staff was busy.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Made at least 4 types of maki-sushi rolls every shift in busy environment
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Cultivated warm relationships with regular customers.
- Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
- Explained menu items and suggested appropriate options for food allergy concerns.
