Kitchen Hand
Catering Industries
10 2022 - 04 2024
- Labeled and stored all food items correctly and checked expiration dates routinely
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand
- Ensured smooth workflow during meal services
- Making of sandwhiches and salads
- Operated kitchen equipment
- Plated and presented food following chef requirements
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies
- Food preparation
- Unloaded food deliveries and stored items in proper locations for easy access
