Maksim Fedorenko

I worked in two restaurants, in the first one, “Rattlesnake,” I worked for a year as a dishwasher, in the second restaurant, “Liquidity Wines,” I worked there for 4 months, I started working as a dishwasher, but over time they trained me to cook.

• Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
• Fostered a positive work environment by maintaining a professional attitude and appearance at all times.