Paolo Niccolini

• Recorded facts for reports documenting incidents and activities.
• Participated in community events representing the AAFC.
• Remained current with training and sought new training opportunities to further personal growth.
• Displayed exemplary personal and professional appearance, attracting local populace to inquire about cadet experience and opportunities.
• Attended all required training sessions and seminars
• Recorded facts to prepare reports documenting incidents and activities

LEFT DUE TO NEW MANAGEMENT AND ATAR FOCUS

• Restock workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
• Performed food preparation responsibilities to meet franchise standards for quantities, speed, and packaging.
• Prepared variety of foods according to customers' orders or supervisors' instructions by following approved procedures.
• Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness.
• Collaborated with team members to quickly fill large orders and serve large parties.
• Trained newly hired employees on routine tasks and customer service.
• Checked equipment for proper temperatures to keep food safe for consumption.
• Stocked merchandise, clearly labeling items, and arranging according to size or color.

• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
• Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
• Used proper handling and preservation methods while packaging and storing food products.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.