Delivery Driver resume example

• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
• Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
• Kept all dishes, utensils and glassware clean and rotated following safety standards by Action.
• Gently moved glassware, crystal and other delicate items to prevent breakage.
• Oversaw incoming deliveries, unboxing supplies, shelving stock and rotating items.
• Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
• Increased machine efficiency by scraping and pre-washing dishes.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Kept work area clean, dry and free of debris to prevent incidents and accidents.
• Communicated with team members to keep operations running smoothly by helping with Task and Task.
• Used Type sprayer to loosen food residue and enhance cleaning.
• Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
• Efficiently and quickly cleaned various dishes, silverware and Type to provide smooth service and reduce wait times.
• Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Effectively scrubbed and scoured pots and pans using Type and Type products to remove burnt-on food.
• Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
• Maintained clean and contaminant-free cooking equipment and receptacles through Technique and Technique.

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• Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
• Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
• Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.

• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars and supply cupboards.
• Paid close attention to instructions from supervisor to complete tasks on time.
• Worked with chemicals such as detergent, rinse agents and sanitizers to protect customer health.
• Kept all dishes, utensils and glassware clean and rotated following safety standards by Action.
• Gently moved glassware, crystal and other delicate items to prevent breakage.
• Oversaw incoming deliveries, unboxing supplies, shelving stock and rotating items.
• Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
• Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen staff efficiency.
• Increased machine efficiency by scraping and pre-washing dishes.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Kept work area clean, dry and free of debris to prevent incidents and accidents.
• Used Type sprayer to loosen food residue and enhance cleaning.
• Scraped, washed and efficiently restacked dishware, utensils and glassware to keep kitchen ready for customer demands.
• Efficiently and quickly cleaned various dishes, silverware and Type to provide smooth service and reduce wait times.
• Cleared, washed and stacked all plates, dining utensils and trays quickly and without breaking.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Effectively scrubbed and scoured pots and pans using Type and Type products to remove burnt-on food.
• Washed equipment, surfaces, refrigerators and other areas and applied sanitizing chemicals.
• Maintained clean and contaminant-free cooking equipment and receptacles through Technique and Technique.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Maintained proper temperatures, behaviors and controls to meet or exceed health department standards.
• Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
• Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.