Yuliana Parra

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported team members during short staff days, ensuring smooth operations and work getting done efficiently.
• Utilized strong multitasking skills to manage and record transport cart reports and fill transport carts with satellite schools needs.
• Maintained safety standards by properly handling food and adhering to sanitation guidelines.
• Promoted a positive work environment through effective communication with colleagues and supervisors.
• Demonstrated versatility by quickly adapting to various roles within the food service environment as needed.
• Managed project timelines, ensuring successful completion within day schedule.
• Collaborated with other Site Leads to share best practices and improve overall performance.
• Monitored inventory and supplies.
• Maintained records and logs of work performed and materials and equipment used.
• Resolved issues among team members to keep employees on task.

Maintained clean, trash-free workspaces to maximize productivity and safety.

• Greeted students at register to fulfill requests and answer questions.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected loads.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Sanitized kitchen ware and kitchen equipment according to health code standards.
• Replenished condiments, beverages and supplies while maintaining cleanliness of service areas.
• Made food according to standard recipes for satisfaction.
• Learned other teammates' work tasks to train as backup.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
• Prepared recipe ingredients by washing, peeling, cutting and measuring.
• Cooked batches of food according to standard recipes.
• Circulated kitchen area to receive work assignments and tasks.
• Plated hot meals and salads in aesthetically pleasing arrangements.
• Layout daily meal production for following days.
• Learned how to cook items on menu following with taking temperature procedures.
• Filling out production chart daily, making deposits on daily basis.
• Preparing large quantities of food for elementary distribution.
• Preparing fruit pans for week use at a time in nice and timely manner.
• Learned to use kitchen equipment ex. sealer and cutting tools new to me.
• Setup speed lines for breakfast and lunch with expected quantities of food items.
• Accomplished multiple tasks within established timeframes.
• Cross-trained existing employees to maximize team agility and performance.
• Circulated kitchen area to receive work assignments and identify support tasks.
• Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Monitored food preparation and offered feedback on portion size and presentation.
• Stored and organized incoming food and supplies.
• Set up, broke apart and cleaned up serving areas at beginning and end of day.
• Pushed, pulled and transported large loads and objects.

• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Kept kitchen, cooking utensils and storeroom clean at all times.
• Sanitized all counters and utensils used for preparation of raw meat, poultry, fish and eggs.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Checked freezer and refrigerator each day to verify proper functioning.
• Trained kitchen workers on culinary techniques.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Improved performance of team members resulting in high-quality meals produced daily.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Made all meals in accordance with company standards and requirements.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Executed proper techniques when preparing menu item ingredients.
• Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
• Supervised store opening and closing procedures, including counting cash drawers and making bank deposits.