Ngoc Ho

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Managed time to juggle multiple tasks simultaneously with ease.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Followed recipes and chef instructions to prepare food correctly.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
• Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
• Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
• Streamlined dishwashing process, allowing for quicker turnaround of kitchen utensils and cookware.
• Enhanced food presentation by assisting with final plating and garnishing, improving customer satisfaction.
• Adapted to different kitchen stations as needed, showcasing versatility and broad skill set.
• Implemented new cleaning protocols, resulting in cleaner and more organized kitchen environment.
• Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.
• 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.
• Followed food safety practices and sanitation guidelines.

Care for family