cna in training resume example

Cleaned machines, assisted with maintenance, ran equipment such as forklifts and front end loaders. Forklift certification is up to date.

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Learned other teammates' work tasks to train as backup.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
• Circulated kitchen area to receive work assignments and identify support tasks.
• Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
• Maintained composure and work quality while under stress.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Maintained high personal grooming standards and uniform presentation.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Lifted and carried heavy materials.
• Adhered to procedures in preparing food items.
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Pushed, pulled and transported large loads and objects.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.