I have prior experience running a deli, being a cashier, doing stock, cooking, and prepping cold foods. I am certified with ServSafe.
Runs the dock kitchen at the Gateway Clipper Fleet with little to no supervision from the chef.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Displayed a positive and friendly attitude towards customers and fellow team members. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Persistently strove for continual improvement and worked cooperatively as a team member. Correctly and safely operated all kitchen equipment in accordance with set guidelines. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Ran the register, prepped and cooked all foods, kept the work environment and cooking equipment clean and sanitary.
This was my first job. Originally hired to run the deli, then also got trained to run a cash register, as well as stocking the store. Got fired due to showing up late for work as transportation at the time was difficult for me.
Start on October 8th, 2015. Will graduate in February of 2017. (It is a accelerated learning school.)
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