JAYMER ADAMOS ROSETE

• Operated dishwashing equipment to clean plates, utensils, and cookware quickly and accurately.
• Monitored dish area cleanliness and removed waste to keep operations running smoothly.
• Scraped, washed, and restacked dishware, utensils, and glassware to prepare for customer demand.
• Maintained organized kitchen workspace to support fellow staff members.
• Restocked clean dishes and utensils in designated areas to keep restaurant service moving.

My work station is at the soup station..i'm working as a night shift.I clean and washed all my equipments in my area very nicely and shiny..I Kept my station areas neat and clean by removing trash and organizing supplies..I also clean and sanitize the three elevators including the elevator landing area at deck 3 and also i clean the stair cases from deck 2 to deck 4..and i clean and sanitize also the two toilets in my area..i make sure that all my areas are properly clean,shiny,and organized..

My workstation is at the DISHWASHING AREA..Im working as a MATERIAL MAN.

I wash and clean all the materials needed by the cooks. I properly organized and put all the materials that i have washed in there designated areas..I always checked and make sure it is always clean before the cooks going to use it..

I also clean my Dishwashing machine equipment nicely and shiny..

Clean dishware, utensils, and service ware resulted from operation of commercial dishwashing equipment.

Prioritized dish processing resulted in faster support for kitchen staff needs.

My workstation is at the DISHWASHING AREA..Im working as a MATERIAL MAN.

I wash and clean all the materials needed by the cooks. I properly organized and put all the materials that i have washed in there designated areas..I always checked and make sure it is always clean before the cooks going to use it..

I also clean my Dishwashing machine equipment nicely and shiny..

Clean dishware, utensils, and service ware resulted from operation of commercial dishwashing equipment.

Prioritized dish processing resulted in faster support for kitchen staff needs.

Title: GPA SERVICE AREAS-GPA SERVICE ADR

Department: Hotel Department

Primary Function: Operates, maintains and cleans dishwashing areas and the equipment there in.Handles and transports food and other supplies as requested..

Reports to: Foreman General Services

Major Responsibilities:

1. Uses the proper dishwashing, food handling and cleaning procedures in accordance with the USPH standards as outlined in the dishwasher operating and cleaning procedures and the safe Food Handling Manual..

2. Responsible to properly use, return and maintain the equipment and utensils to prevent damage, loss or undue maintenance. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to his superior.

3. Follows the prescibed procedures for handling,racking and pre-rinsing of dirty dishes and the unracking, storing and delivery of clean dishes.

4. Works closely with dining room stewards to ensure the orderly and organized drop off all dirty dishes and the timely arrival of all clean items..

Title: GPA SERVICE AREAS-GPA SERVICE ADR

Department: Hotel Department

Primary Function: Operates, maintains and cleans dishwashing areas and the equipment there in.Handles and transports food and other supplies as requested..

Reports to: Foreman General Services

Major Responsibilities:

1. Uses the proper dishwashing, food handling and cleaning procedures in accordance with the USPH standards as outlined in the dishwasher operating and cleaning procedures and the safe Food Handling Manual..

2. Responsible to properly use, return and maintain the equipment and utensils to prevent damage, loss or undue maintenance. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to his superior.

3. Follows the prescibed procedures for handling,racking and pre-rinsing of dirty dishes and the unracking, storing and delivery of clean dishes.

4. Works closely with dining room stewards to ensure the orderly and organized drop off all dirty dishes and the timely arrival of all clean items..

Title: GPA SERVICE AREAS-GPA SERVICE ADR

Department: Hotel Department

Primary Function: Operates, maintains and cleans dishwashing areas and the equipment there in.Handles and transports food and other supplies as requested..

Reports to: Foreman General Services

Major Responsibilities:

1. Uses the proper dishwashing, food handling and cleaning procedures in accordance with the USPH standards as outlined in the dishwasher operating and cleaning procedures and the safe Food Handling Manual..

2. Responsible to properly use, return and maintain the equipment and utensils to prevent damage, loss or undue maintenance. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to his superior.

3. Follows the prescibed procedures for handling,racking and pre-rinsing of dirty dishes and the unracking, storing and delivery of clean dishes.

4. Works closely with dining room stewards to ensure the orderly and organized drop off all dirty dishes and the timely arrival of all clean items..

Title: GPA SERVICE AREAS-GPA SERVICE ADR

Department: Hotel Department

Primary Function: Operates, maintains and cleans dishwashing areas and the equipment there in.Handles and transports food and other supplies as requested..

Reports to: Foreman General Services

Major Responsibilities:

1. Uses the proper dishwashing, food handling and cleaning procedures in accordance with the USPH standards as outlined in the dishwasher operating and cleaning procedures and the safe Food Handling Manual..

2. Responsible to properly use, return and maintain the equipment and utensils to prevent damage, loss or undue maintenance. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to his superior.

3. Follows the prescibed procedures for handling,racking and pre-rinsing of dirty dishes and the unracking, storing and delivery of clean dishes.

4. Works closely with dining room stewards to ensure the orderly and organized drop off all dirty dishes and the timely arrival of all clean items..

Operated dishwashing equipment to clean plates, utensils, and cookware quickly and accurately.

Cleaned kitchen surfaces and food-contact items to support hygiene standards.

Monitored dish area cleanliness and removed waste to keep operations running smoothly.

Scraped, washed, and restacked dishware, utensils, and glassware to prepare for customer demand.

Maintained organized kitchen workspace to support fellow staff members.

Restocked clean dishes and utensils in designated areas to keep restaurant service moving.

Worked reliably under pressure and met fast-paced dishwashing demands during busy service periods.

Followed sanitation procedures for dishes, utensils, and equipment to support consistent cleanliness.

Used and stored cleaning chemicals correctly to maintain safe working conditions.

Stored dishes, utensils and kitchen equipment in proper locations.

Sorted and rinsed dirty dishes, glasses and utensils prior to washing.

Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.

Monitored dishwashing machines for proper functioning.

Increased machine efficiency by scraping and pre-washing dishes.

Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.

Stored dishes, utensils and kitchen equipment in proper locations.

Sorted and rinsed dirty dishes, glasses and utensils prior to washing.

Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

Delivered washed dishes to various stations throughout restaurant to help team stay productive and focused on customer needs.

Monitored dishwashing machines for proper functioning.

Increased machine efficiency by scraping and pre-washing dishes.

Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.

Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.