Kitchen Hand
Cater Care
03.2023 - Current
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained high personal grooming standards and uniform presentation.
