Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
Professional Summary
Hardworking and reliable with a strong attention to detail and solid understanding of food safety and preparation principles. Well-versed in salad bar use and standards. Well-organized and dedicated worker bringing over 10 years of experience, energetic nature and expertise in preparing food. Superior in organizing ingredients, collecting waste and working with little oversight to optimize performance. Multi-talented workerconsistently rewarded for success in planning and operational improvements. Experience in policy development and staff management procedures positively impacting overall morale and productivity.
Skills
Customer Communication
Food handling
Item restocking
Proficient hearing
Manual dexterity
Food safety protocols
Cleaning protocols
Setting up procedures
Preparation techniques
Lifting 30pounds
Work History
Salad Bar Attendant, 07/2018 to 08/2020 Jason's Deli – Baton Rouge, LA,
Cleaned up spilled food and condiments to keep buffet area well-maintained.
Replenished buffet food when quantities became low.
Placed clean plates and utensils at beginning of salad bar for patron self-service.
Replaced ice at salad bar and checked thermal controls to maintain food at safe temperatures.
Complied with safety standards while handling food and buffet equipment.
Minimized cross-contamination during preparation and stocking.
Prepared salad bar buffet items and filled containers with assortment of vegetables, fruits, condiments and garnishes.
Inspected equipment such as refrigerators and warming lamps every [Timeframe] to check compliance with safe operating levels.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Prepared and expedited food orders to support waitstaff and other team members.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Used proper handling and preservation methods while packaging and storing food products.
Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Used downtimes to prepare ingredients and restock supplies for expected busy periods.
Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Salad Bar Attendant, 05/2016 to 07/2018 Jason's Deli – Baytown, TX,
Cleaned up spilled food and condiments to keep buffet area well-maintained.
Replenished buffet food when quantities became low.
Replaced ice at salad bar and checked thermal controls to maintain food at safe temperatures.
Complied with safety standards while handling food and buffet equipment.
Minimized cross-contamination during preparation and stocking.
Prepared salad bar buffet items and filled containers with assortment of vegetables, fruits, condiments and garnishes.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Housekeeping Supervisor, 05/2008 to 09/2011 Aparium Hotel Group – Fargo, ND,
Improved process efficiency through effective inventory control in alignment with client standards.
Assigned housekeeping staff to specific shifts and room blocks based on abilities and daily requirements.
Trained and mentored all new personnel to maximize quality of service and performance.
Placed orders for housekeeping supplies and guest toiletries.
Communicated repair needs to maintenance staff.
Completed schedules, shift reports and other business documentation.
Disposed of trash and recyclables each day to avoid waste buildup.
Restocked room supplies such as facial tissues for personal touch with every job.
Completed laundry services with special attention to care instructions, including hand-washing and dry cleaning.
Kept building entryway glass clean and polished for professional presentation.
Adhered to safety protocols by enforcing proper equipment usage.
Education
High School Diploma: , Expected in 06/1987 Vero Beach High School - Vero Beach, FL GPA:
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