Erik Hanke

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination and maintained clean and organized work areas at all times to bring safety and quality to the food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality in a fast-paced kitchen environment.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Followed checklists to keep kitchen clean, stocked and sanitary.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.

Practicum Work Experience with Chef Alex Haun