Packer resume example

• Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
• Handled portion control activities according to specified instructions provided by chef.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Portioned out food and measured ingredients properly to prepare recipes.
• Safely operated all kitchen equipment to avoid job injuries and mishaps.
• Plated finished foods, added garnish for aesthetic purposes and handed plates to servers for distribution to customers.
• Used kitchen equipment safely and reduced risk of injuries and burns.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
• Packaged, arranged and labeled ingredient stock, storing at established temperatures.
• Communicated with management on food inventory stock to request order placement.

• Made food according to standard recipes with requested changes for customer satisfaction.
• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.

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• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Circulated kitchen area to receive work assignments and identify support tasks.
• Cooked batches of food according to standard recipes.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
• Plated hot meals and salads in aesthetically pleasing arrangements.
• Prepared recipe ingredients by washing, peeling, cutting and measuring.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
• Sanitized dining ware and kitchen equipment according to health code standards.