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Skills

  • Clutter Reduction Techniques
  • Efficient nature
  • Communications
  • Method equipment
  • Equipment troubleshooting
  • Kitchen Flow Coordination
  • Cleaning Chemical Knowledge
  • Cleaning Supply Restocking
  • Procedure code standards
  • Cost-reduction initiatives

Work Experiences

  • Achieved no health infractions over 11 inspections.
  • Avoided delays in cleaning operations.
  • Contributed to the restaurant’s sustainability goals.
  • Cleared over 11 plates and utensils.
  • Built strong relationships with coworkers.
  • Contributed to an efficient kitchen.
  • Conducted routine cleaning.
  • Collaboratively worked with the kitchen and management team to resolve sanitation or workflow issues as they arose, enhancing overall performance.
  • Cut retrieval times.
  • Contributed to a metric in the annual health inspection.

Summaries

  • To increase kitchen efficiency, know how to organize supplies, sanitize dishes, and collect trash.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the system business.
  • Accomplished Utility Dishwasher.
  • Adaptable Utility Dishwasher.
  • Strengths in vendor management and cross-functional collaboration backed up by Food and Beverage training.
  • Costs were consistently reduced while profits were increased.
  • Assisted kitchen staff during busy shifts.
  • Capable leader in dishwashing operations.
  • Dedicated to keeping clean dishes and utensils in stock to meet expected customer demands.
  • Consistently manages time and workload.

Accomplishments

  • Utilized procedure to maintain cleanliness standards while supporting the restaurant’s sustainability efforts.
  • Worked collaboratively with front-of-house staff to prioritize dish and utensil retrieval, optimizing service flow across departments.
  • Collaborated with management in implementing process improvements, leading to a reduction in overall kitchen cleaning time by 5 hours per month.
  • Extended equipment longevity by instituting regular preventive maintenance, lowering repair costs by 76%.
  • Led team collaboration to effectively manage end-of-day cleaning tasks, decreasing time to close by 13 minutes per shift.
  • Reduced kitchen cleaning supply costs by 58% through efficient use of cleaning products and minimizing overuse.
  • Regularly inspected dishwashing equipment for wear, scheduling timely repairs that reduced unexpected breakdowns by 31%.
  • Commended by management for creating a culture of cleanliness, leading to enhanced guest satisfaction and repeat customer rates.
  • Supported broader kitchen initiatives by cross-training as a prep cook, improving operational flexibility and filling staffing gaps as needed.
  • Documented and resolved system which led to metric.

Affiliations

  • Rotary International
  • Project Management Institute
  • Volunteer at standard
  • Member of the International Association for Food Protection (IAFP)
  • Freemason
  • American Marketing Association
  • Sustainable Foodservice Purchasing Association Member
  • Utility or Custodial Crew Leadership Training
  • HACCP Certification from category
  • American Society of Safety Professionals

Certifications

  • CompTIA Network+
  • ServSafe
  • Certified Kitchen Steward Vantage
  • Green Restaurant Certification Cedar Works
  • Environmental Health and Safety (EHS) Compliance Certification
  • Basic Sanitation and Hygiene Practices Certification
  • Kitchen Equipment Maintenance Certification Brightline
  • Water Efficient Dishroom Practices Certification
  • Energy Star Dishwasher Program Training Certification
  • CompTIA Security+

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