IAN ACEVEDO

• Made food according to standard recipes with requested changes for customer satisfaction.
• Decreased food expenses by using local ingredients, defining standards for portion size and reducing waste.
• Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Chopped vegetables, seasoned meats and mixed cake batter ahead of time in preparation for dinner rush.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Learned other teammates' work tasks to train as backup.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Prepared entrees, salads and appetizers for over [Number] daily customers.
• Plated hot meals and salads in aesthetically pleasing arrangements.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Circulated kitchen area to receive work assignments and identify support tasks.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
• Lifted and carried heavy materials.
• Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
• Maintained composure and work quality while under stress.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.

Volunteer at soup kitchen, church gatherings and other activities.