Steward Resume Example Company Name

STEWARD

Summary

Proficient in coordinating supplies, cleaning surfaces and removing debris to support restaurant operations. Cross-trained to provide coverage to team members and meet expected demands. Diligent about keeping dishes and utensils clean and organized for customer use, maximizing safety and team efficiency with hard work and attention to detail. Well-organized and focused with good time management and multitasking abilities. Desire long-term work with room for advancement.

Skills

Customer education
Event planning and assistance
New hire training
Dining room organization
Guest service
Table setup
Menu inquiries

Food running
Table bussing
Team building
Organization
Problem resolution
Process improvement
Inventory management

Experience

StewardFeb 2020 to Jul 2020
Company Name － City, State

Removed built-up waste and potential contaminants from waste receptacles, machinery and cooking equipment
Replenished stations throughout restaurant, including cupboards, serving areas and salad bars to meet employee and customer demands.
Backed up team members during heavy work periods to maximize team coverage.
Kept dishware, glasses and utensils ready for all customer needs by quickly scraping, washing and restacking items.
Restocked main kitchen areas with items from shelves, coolers and freezers to help food preparation staff stay focused on customer orders.
Maintained clean and well-organized kitchen areas to promote efficiency.
Unboxed, stored and organized incoming kitchen supplies with every delivery.
Cleaned dirty areas and dumped trash in receptacles, making sure every space met corporate guidelines for appearance.
Swept, mopped dining areas to provide diners with clean and germ-free surfaces.
Restocked kitchen supplies and recorded kitchen inventory
Cleaned pots, pans, dishes to remove all food particles and spots.
Disinfected kitchen surfaces, equipment and tools using cleaner to sanitize.
Applied proactive and resourceful nature to create pleasant guest experiences.
Verified adequate levels of supplies such as linens and trays and restocked low items.
Restocked condiments and drink station supplies to maintain customer satisfaction.
Monitored customer movements and quickly cleared empty tables for future customers.
Managed inventory of dining room products, including condiments, linens and flatware.
Supported serving staff in delivering accurate and well-presented food orders.

StewardDec 2019 to Feb 2020
Company Name － City, State

Removed built-up waste and potential contaminants from waste receptacles, machinery and cooking equipment
Replenished stations throughout restaurant, including cupboards, serving areas and salad bars to meet employee and customer demands.
Backed up team members during heavy work periods to maximize team coverage.
Kept dishware, glasses and utensils ready for all customer needs by quickly scraping, washing and restacking items.
Restocked main kitchen areas with items from shelves, coolers and freezers to help food preparation staff stay focused on customer orders.
Maintained clean and well-organized kitchen areas to promote efficiency.
Unboxed, stored and organized incoming kitchen supplies with every delivery.
Cleaned dirty areas and dumped trash in receptacles, making sure every space met corporate guidelines for appearance.
Swept, mopped dining areas to provide diners with clean and germ-free surfaces.
Restocked kitchen supplies and recorded kitchen inventory
Cleaned pots, pans, dishes well to remove all food particles and spots.
Disinfected kitchen surfaces, equipment and tools using cleaner to sanitize.
Applied proactive and resourceful nature to create pleasant guest experiences.
Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
Verified adequate levels of supplies such as linens and trays and restocked low items.
Restocked condiments and drink station supplies to maintain customer satisfaction.
Monitored customer movements and quickly cleared empty tables for future customers.
Stocked displays with new and transferred merchandise.
Proactively assessed customer needs and provided beverage refills, condiments and other services.
Managed inventory of dining room products, including condiments, linens and flatware.
Supported serving staff in delivering accurate and well-presented food orders.

Fry CookMar 2017 to Sep 2017
Company Name － City, State

Operated fryers and grills according to instructions to maintain safety and food quality.
Made adjustments to food items to accommodate guests with allergies or specific dietary concerns.
Cleaned fryers and grills through to maintain pristine condition.
Marinated food items according to corporate-provided instructions and recipes.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Prepared dishes in fast-paced environment while maintaining high customer satisfaction rate.
Placed frequently used food in proper storage containers and placed perishable items in refrigerator.
Adhered to food safety and HACCP regulations to prevent contamination of food.
Communicated with kitchen staff to complete orders quickly.
Properly labeled and dated all food products to ensure safekeeping and sanitation.
Restocked and rotated food products using first-in, first-out method.
Handled waste management duties by properly and safely disposing of all trash at end of shift.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Regularly restocked all kitchen supplies and food items to properly prepare for food service.
Interacted effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Monitored freshness and condition of prepared foods by checking expiration dates and heat lamp temperatures.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Kept stations stocked and ready for use to maximize productivity.
Organized kitchen and walk-in freezer to enable all employees to easily find items.
Wiped down counters with sanitizing spray to avoid contamination and foodborne illnesses.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Followed procedures to prevent cross-contamination of items for patrons with allergies and gluten intolerance
Sanitized all cutting boards and surfaces at beginning of shift to avoid cross-contamination.
Checked temperatures for food items during cooking, holding and serving.
Collaborated with all team members to promote consistent workflows and deliver food orders on time.
Tracked product inventory, noting items requiring reorder.
Operated all kitchen equipment safely to avoid injuries.
Labeled, dated and filled pans with chopped vegetables and prepared foods prior to shift.
Set up station according to standard operating procedures with ample backup product to complete shift.

Education and Training

GEDG.W. Carver High School － City

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