Maritel A. Macabanig

Creeler

• Maintained cleanliness and organization of work area daily.
• Inspected products for quality assurance before packaging.
• Followed safety protocols to ensure a safe working environment.
• Reported equipment malfunctions to maintenance teams promptly.
• Maintained neat, organized and clean work areas to avoid safety concerns or production delays.
• Communicated effectively with team members regarding tasks and progress.
• Reported defective items to supervisors for further inspection or repair.
• Assisted in the assembly of components into finished products.
• Moved items between machines, conveyors, and transport equipment to meet production needs.
• Identified problems related to assembly line operations and took corrective action.
• Maintained up-to-date knowledge of industry trends and advancements.
• Reduced health and safety risks with strict adherence to safety protocols and PPE requirements.
• Followed daily preventive maintenance schedule for cleaning and lubricating machinery.
• Sorted product components on work tables to maintain maximum organization and productivity.

• Monitored food storage, handling, preparation and delivery to maintain health and safety standards.
• Oversaw work and guest areas to provide clean, tidy and properly sanitized facilities according to established guidelines.
• Collaborated with server trainees to promptly resolve potential customer concerns.
• Performed continuous evaluations of employee performance and service levels.
• Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
• Delivered food prep training so that employees could effectively feed staff personnel.
• Reviewed daily task list with employees and assigned tasks for completion.
• Managed inventory and rotated food products in storage to avoid spoilage and waste.
• Adhered to company food, safety, quality and sanitation policies.
• Responded to customer concerns efficiently, accurately and with detailed information.
• Monitored actions of staff and customers to uphold health and safety standards.
• Supervised portion control and quantities of preparation to minimize waste.
• Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
• Coordinated maintenance and repair of food service equipment.
• Prepared and led food service training programs to teach staff various tasks.
• Rotated and replenished products in display cases.
• Planned menus in collaboration with chefs and other personnel.
• Created and adjusted department schedules and individual shift assignments.

• Prepared a variety of dishes according to standardized recipes.
• Maintained cleanliness and organization of kitchen and food prep areas.
• Assisted in managing inventory and restocking supplies as needed.
• Monitored food safety and sanitation practices throughout cooking processes.
• Collaborated with team members to ensure timely meal preparation.
• Operated kitchen equipment safely and efficiently during food preparation.
• Communicated effectively with front-of-house staff to coordinate orders.
• Trained new kitchen staff on procedures and safety protocols.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Followed established procedures and requirements for safe food handling, storage and service.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Used standardized recipes and other instructions to prepare food.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Organized storage areas for efficient usage of space.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Managed portion control using correct utensils during preparation and plating.
• Resolved customer complaints regarding food quality or services provided.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Set up and performed initial prep work for soups, sauces, and salads.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Provided guidance to junior cooks regarding food preparation methods and techniques.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Monitored stock levels of food items and ordered more when necessary.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Ordered supplies as needed for the kitchen.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Set up work stations prior to opening to minimize prep time.
• Checked completed orders for correct quantity and quality.
• Monitored temperatures of prepared food and cold-storage areas.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Distributed food to service staff for prompt delivery to customers.

• Wrapped, dated and labeled food items in storage for safety and freshness.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Used standardized recipes and other instructions to prepare food.
• Grilled and deep fried various foods from meats to potatoes.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Replenished food items from inventory and rotated ingredients.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Set up and performed initial prep work for soups, sauces and salads.
• Managed portion control using correct utensils during preparation and plating.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.

• Trained, coached and mentored military units to improve readiness and training.
• Prepared, planned for and coordinated execution of support missions to aid deployed forces and individuals.
• Stored and safeguarded classified information to maintain utmost confidentiality.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Monitored quality, presentation and quantities of plated food across line.
• Exercised portion control for items served, eliminating waste.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
• Trained kitchen workers on culinary techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
• Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Established controls to alleviate supply and food waste.
• Assigned specific duties to employees to maintain productive operation of kitchen and food service.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Met with clients to discuss menus and meal options for weddings and banquets.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.