Paul Albario

With two days of volunteering at a crowded festival, I learnt the abilities to cope with dealing with clients and time management, being able to serve in a short period of time without any experience.

• Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
• Expedited food preparation tasks such as chopping vegetables, grilling meats, and assembling sandwiches to meet high demand while maintaining quality standards.
• Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness.
• Upheld health and safety standards by regularly cleaning cooking equipment, utensils, and surfaces throughout the establishment.

• Maintained a clean and organized workspace, adhering to strict sanitation standards and ensuring optimal kitchen efficiency.
• Demonstrated flexibility in adapting to various dietary restrictions and customer preferences, ensuring a personalized dining experience for all patrons.
• Guaranteed proper preparation of fried menu items to avoid over-seasoning, overcooking or under-cooking issues.
• Changed out cooking oil on regular basis and kept fry area clean to avoid grease fires or hazards.