Accepted payment from customers and made change as necessary. Apportioned and served food to employees and patrons.
Checked the quantity and quality of received products.
Cleaned and prepared various foods for cooking or serving.
Managed operations for fast-paced concession kitchen.
Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items. Planned and prepared food for parties, holiday meals, luncheons, special functions, and other events.
Prepared dishes following recipe or verbal instructions.
Stocked and rotated products, stocked supplies, and paper goods in a timely basis
Directed the operation and organization of kitchen and all food-related activities, including the presentation and serving of food
