Susanne Leonhardt

• Chopped ingredients and garnishes.
• Checked food inventory and ordered ingredients.
• Cleaned kitchen work area by sanitizing all cooking equipment, utensils and counters.
• Stored food safely and orderly in freezer and refrigerator.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Trained new kitchen staff on proper food handling and preparation techniques.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.

Acquired or verified patient information to enter into the Health Services database for student and staff seeking covid testing.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.