Profile
Dependable lead dishwasher with 5 years of high-volume kitchen experience across full-service restaurants and hotel banquet operations. Skilled in chemical sanitization protocols, dish machine maintenance, and coordinating utility workflows during peak service windows. Maintained a zero health-code violation record across three consecutive annual inspections at current employer.
Work Experience
- Processed an average of 1,200 covers per weekend service by organizing a two-station dish rotation that cut rewash incidents by 40%.
- Trained 6 new utility staff on Hobart AM15 dish machine operation and NSF-compliant sanitization procedures, reducing onboarding time from 5 days to 3.
- Audited chemical dilution levels daily using test strips, keeping sanitizer concentration within required 200–400 ppm range and earning a 98/100 on the 2023 Travis County health inspection.
- Supported banquet events serving 50 to 600 guests, turning over full china sets of 400+ pieces within 25-minute service breaks to keep event timelines on schedule.
- Reduced dish breakage costs by $1,200 annually by introducing a rack-stacking protocol adopted across the banquet and restaurant utility teams.
- Maintained pot-wash station throughput of 80+ items per hour during back-to-back lunch and dinner banquets, consistently meeting kitchen manager's turnaround benchmarks.
- Cleaned and sanitized 300–500 food-contact surfaces per shift in a fast-casual environment doing $18K in weekly revenue, supporting zero cross-contamination incidents.
- Managed mop schedule and grease trap checks for a 2,400 sq ft kitchen, contributing to a perfect score on the 2019 Williamson County health inspection.
- Cross-trained on food prep support — portioning proteins and restocking line mise en place — covering 4 shifts during staff shortages without service delays.