I have over two years of experience in both dishwashing and prep cooking. In my previous role at a busy restaurant, I efficiently managed the dishwashing area, ensuring all dishes were cleaned and sanitized promptly. Simultaneously, I prepared ingredients for cooking, following recipes and portion sizes accurately. This dual experience has equipped me with the skills to maintain cleanliness and contribute to the kitchen's smooth operation.

I prioritize tasks based on immediacy and volume. For instance, if there's a backlog of dishes, I focus on clearing that first to ensure the kitchen has clean utensils and dishes. Meanwhile, I keep an eye on prep work, starting with items that take longer to prepare or are needed soon. This approach ensures that both areas are managed efficiently without compromising the quality or timing of food preparation.

I adhere strictly to health and safety guidelines, ensuring all surfaces and equipment are sanitized regularly. I separate raw and cooked foods to prevent cross-contamination and use color-coded cutting boards and utensils. Additionally, I keep the dishwashing area organized and free of clutter to facilitate efficient cleaning. These practices not only maintain hygiene but also contribute to a safer kitchen environment.

I thrive in high-pressure environments by staying calm and focused. I prioritize tasks, communicate effectively with the team, and take breaks when needed to reset. I also use stress as a motivator to work more efficiently and ensure that all tasks are completed on time. This approach helps me maintain productivity and quality even during the busiest times.

In my previous job, I noticed that the dishwashing process was inefficient due to improper stacking of dishes. I suggested and implemented a new stacking method that reduced the time needed for washing by 20%. Additionally, I streamlined the prep cooking process by organizing ingredients by usage frequency, which cut down on search time and improved overall kitchen efficiency.