DONALD LUBISHTANI

Prepare, Cook, and serve meals following standardized military recipes and portion guidelines. Assist in preparing special meals for personnel with dietary restrictions.

Maintain cleanliness and sanitation of the kitchen, dining areas, and food storage. Conduct regular cleaning of equipment, utensils, and work areas. Assist in receiving, inspecting, and storing food deliveries. Monitor invertory levels and report shortages or expired items.

Serve meals efficiently while maintaining a positive attitude. Respond to the needs and requests of soldiers. Work as part of a team under the supervision of senior food service personnel. Adapt to different tasks as needed to support the mission and unit readiness

• Company Overview: Restaurant
• Accurate preparation and sales of products to maximize guest satisfaction
• Preventive maintenance of the facility and restaurant equipment is completed in accordance Company standards
• Motivate and guide team members to exceed customer expectations with fast, friendly service in a clean environment
• Full responsibility for restaurant profit and loss management by implementing a marketing strategy and following money control / security procedures
• Responsible for inventory, job management, and financial reporting analysis to improve restaurant performance
• Available for work evenings, weekends and holidays
• Restaurant

• Company Overview: DFAC ,Dining Facility
• Prepares or assists in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and other similar food items, as appropriate to the position
• Serves a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions
• Prepares homemade soups from and variety salad dressing based on recipes
• Sets up food service, kitchen, or salad area facilities, equipment and utensils, under detailed instruction, in accordance with specific area needs; checks food temperatures and prepares areas for daily operations; operates cooking or bakery equipment as assigned
• Serves food items to customers from counters and/or steam tables, in accordance with specific instructions, ensuring that appropriate portions are served
• Prepares a variety of foods including meat, seafood, poultry, vegetables and cold food items
• Proficient with kitchen equipment, such as meat slicer, mixer, food processor, and deep fryers
• Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods
• Weighs, measures, and mixes ingredients according to recipes
• Observes and tests foods to determine if they are cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
• Maintains an organized and sanitized work area at all times
• DFAC ,Dining Facility

• Company Overview: RESTAURANT
• Supervise a food service team of 36 employees, develop internal operating procedures, guidelines and controls for quality, safe food practices, portion control, hygiene, kitchen sanitation and security
• Prepare hot and cold foods, run cash register, welcome and greet customers, do daily paperwork and banking requirements
• RESTAURANT

• Company Overview: RESTAURANT
• Was responsible for setting up food services, kitchen, salad area facilities, equipment and utensils in accordance with specific area needs
• Checked food temperatures and operated cooking and bakery equipment
• Was responsible for setting up hot and cold food lines by choosing proper utensils and setting steam line to appropriate temperature for menu items
• Worked with ice cream, yogurt, and ice machines ensuring that they are clean and maintained as required
• RESTAURANT

• Company Overview: RESTAURANT
• Prepared and assisted in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and other similar food items
• Was engaged in activities such as cleaning and maintaining work areas, including floors, facilities, utensils, and equipment; collected and placed garbage and trash in designated containers
• Washed pots, pans, and other service ware ensuring sanitary handling; organized and replaced service ware to appropriate location
• RESTAURANT