Cynthia N. Dalwood

• Prepared and cooked meals according to standardized recipes, ensuring quality and consistency.
• Maintained cleanliness and organization of kitchen workstations, adhering to safety standards.
• Assisted in inventory management by tracking ingredient stock levels and notifying supervisors of shortages.
• Collaborated with team members to streamline food preparation processes, enhancing kitchen efficiency.
• I began in the kitchen to assist head Chef and prepare salads , fruit tray , look after cold plates and aid in plating meals for service .
• Assisted in kitchen operations by delivering hot meals to residents in the dementia ward. Prepared and served special dietary meals to meet individual needs. Maintained a separate kitchen area to ensure proper food handling and safety.

I started at REVERA as a server .

Setting up tables : table cloths , cutlery folding napkins , menu stands , dinner ware , glasses and coffee cups .

We served hot and cold beverages as residents were waiting for their meals .

We took meal orders from assigned sections and brought out meals accordingly while topping up beverages .

We served the desserts if at dinner hour , then we cleared tables when guests went back to their rooms .

We helped put leftovers in cooler with dates and item accordingly .

We assited the dishwasher and then restocked coffee supplies out front .

When a position became open in the kitchen for Prep Cook , I applied and enjoyed it immensely.

I followed instructions for each menu and preped vegetables , made desserts , and plated prepared meals to servers .

I did cold plates when orders were placed along w vegetable and fruit trays in the beggining of every shift .

Assisted in preparation of salad bars, desserts, and setting dining areas. Helped deliver hot and cold beverages and served plated meals. Supported dishwasher operations and cleared tables.

I worked various shifts for a wide variety of duties from morning to evenings .

Assisted in cooking when necessary. Stocked coolers with supplies. Covered shifts as needed. Descaled and maintained kitchen equipment.