Nataliia Lagunina

-Maintaining high standards of sanitation throughout the kitchen through proper cleaning and regular inspections.

-Restocked kitchen supplies, changed food, and put the time and date on food in the refrigerators.

-Cleaned and washed all dishes, kitchen equipment, cutting boards, and counters.

-Washed, peeled and cut fruits and vegetables

-Stocked and replenished condiments in cupboards and serving areas.

-Kept work area clean and free of debris to maximize productivity and safety.

-Followed proper handling and sanitation procedures to meet food safety standards and protocols.

-Cleaned and sanitized dishes and utensils, maintaining proper service levels at all times in accordance with expected customer load.

- Cut vegetables, fruits and prepared sauces when kitchen staff was busy.