Customer service representative Resume

Objective:

I am a very going energetic person who is quick on his feet and is determined to get the job done.
I am a team player and treat my work environment with as much respect and care that I do with my home.
I have plenty experience in food handling and preparation.
I worked for three years at a deli and also owned and managed my own restaurant for three years.
I have plenty of skills and knowledge that I could contribute to the field and I am also open to inheriting knowledge and skills from my peers.
I will try my very best to be the best I could be and put my right foot forward in the work environment.

TECHNICAL SKILLS

PROFESSIONAL EXPERIENCE

Confidential

Customer service representative

Responsibilities:

Assist with point of sale Hemerhaus deli Multipurpose worker Customer service
Took customers orders while helping them decide what sandwich was right for themAssist with food prep
I would enter the deli at 7 am and prep for the day. I would take out all desired veggies wash and cut just enough for the day.
I would than slice all the deli meat using a professional meat slicer that we would be needing for the day.
Lastly I would prep all the sauces we would be using for the day.
After everything was prepared for the day I would wash all the dishes and disinfect the countertops and sweep and mop the ground.
I would repeat this cleaning process after closing as well
The customer would order their food and I would assemble their sandwich in this setting I would use knives, an oven, and a grill.
I would than wrap the sandwiches and serve it to the customer.

Confidential

Owner

Responsibilities:

I would ensure that all the product being delivered and purchased was being checked into the kitchen and accounted for.
I would ensure all expiration dates were valid and actual product was still in proper conditions.
I would make sure that any shortage in the kitchen was ordered and ready to be used the next day.
In this area of my work I would use a food processor, meat grinder, and blender to ensure all sauces and food products were ready for use at any given time.
This included a variety of mediterranean cuisines.
I would use a deep fryer, grill, commercial oven, and commercial stove to cook and prepare each entree.
I would taste everything before putting it out to be served and whatever was left over at the end of the night was properly wrapped and put away in the walk in cooler to stay fresh.
Cleaning/sanitizing kitchen for closing
Proper sanitation products such as clorox, grease remover, and multiple soaps were used the cleanse and freshen the kitchen for the next days work.