I have extensive experience in maintaining high standards of food safety and sanitation. In my previous role, I consistently followed HACCP guidelines, ensuring that all food preparation areas were cleaned and sanitized regularly. I also monitored food storage temperatures and handled cross-contamination prevention meticulously. My commitment to these practices resulted in zero foodborne illness incidents during my tenure.

During busy shifts, I prioritize tasks based on urgency and the sequence of food preparation. I start with tasks that require immediate attention, such as preparing ingredients for the next meal period. I also keep an eye on the clock to ensure that all items are prepared in time for service. Effective communication with my team helps me stay organized and manage multiple tasks efficiently.

When receiving fresh produce, I inspect each item for quality and ensure it meets our standards. I then store the produce according to its specific requirements, such as refrigeration or dry storage, to maintain freshness and extend shelf life. I also label and date all items to track their freshness and use them in a first-in, first-out manner.

I have a strong background in following recipes accurately and maintaining portion control. In my previous job, I used standardized recipes to ensure consistency in taste and quality. I also utilized portion control tools, such as scales and measuring cups, to maintain uniform servings. This attention to detail helped reduce food waste and maintain cost efficiency.

I am adept at accommodating customer special requests and dietary restrictions. I carefully review each request to ensure it aligns with our menu offerings and food safety standards. If necessary, I consult with the chef or manager to find suitable alternatives. I then prepare the requested items with the same level of care and attention to detail as our standard menu items.