Andrea Marquez

• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
• Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
• Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Controlled food cost and waste by selecting and using correct ingredients and amounts.
• Managed inventory and ordered food and supplies to maintain adequate stock.

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Developed and maintained positive relationships with customers to enhance service.
• Greeted customers at counter to fulfill requests and answer questions.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.

I was in charge of cooking and checking that the food was in good condition, as well as taking care and respecting the necessary sanitary measures.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.