Anna Wick Email & Phone Number

Roseville, Ca

Anna Wick has been a photographer for 6 years now, and follows her passion of macro and food and beverage photography. She specializes in craft beer and brewery photography. Her goal is to help promote the craft beer movement in Northern California through beautiful and journalistic photos. She currently works with The Monk's Cellar in Roseville, and would love to expand her work to include other local breweries. She is committed to capturing the spirit and story of each unique craft beer and brewery, and is quick to reply to communications.

Phone number:916-786-6665Start Date: September 27, 2014.Job Description: Prep and Line Cook/Pantry Cook.* I am responsible mainly for prepping the salad/pantry station. I can also cook on the line on sauté, grill, andfryers. I can competently open and manage my station, andbreak it down at the end of my shift.* I am responsible during my shifts for handling inventory of produce and placing the produce order.* I take pride in making every recipe as excellent as I can in terms of ingredientsused, preparation, and the final product.* I am experienced at handling a large volume of tickets, and also handling cateredevents and larger parties.* I help handle closing responsibilities, and have no problem working late evenings.* I (informally) help run food to tables and assist customers.* I have an eye for detail and try to make every order aesthetically pleasing.* I am very knowledgable about the beers we use in our cooking, and thatwe serve on tap.* I oftentimes (informally) help break down the bar, clean and put awayglassware, clean up the service well, and clean the taps.

Stevensville, Mt

Pay: $8/hr+ tips• I was a part/time dishwasher dishwasher and part time prep cook. I started out dishwashing and moved upto prep cooking 2 nights a week. I was very quick tofollow directions and also start handling the prep work with little to no constantdirection after a few nights.• I also followed all safety and sanitation policies when handling food and beverage to uphold proper healthstandards.• I displayed enthusiasm and knowledge about the restaurant's menu and products.• I routinely cleaned work areas, glassware and silverware throughout each shift.• I maintained a happy and encouraging work attitude throughout the whole shift and got along with all mycoworkers and the head chef.• I inventoried and restocked items throughout day.• I assisted co-workers whenever possible.• I maintained complete knowledge of restaurant menu, including daily specials.• I operated all kitchen equipment adeptly.• I routinely removed trash and debris from restaurant.• I consistently kept kitchen areas clean and free of debris and water.• I washed and disinfected kitchen area, floors, tables, tools, knives and equipment.• I emptied and maintained trashcans and outdoor dumpster area.

Reason for leaving: Moving to CA for better employment opportunities.Job Description:Pay: $8/hr. + tips• I served organic, micro-brewed beers on tap at the brewery, ran a cash register, and interacted with thecustomers in a helpful, happy way. I maintained a clean workstation, and took pride in maintaining clean glasses, and giving good customerservice, too.• I verified the cash drawer against the day's receipts.• I monitored guests for intoxication and immediately reported concerns to management.• I upheld the highest standard for cleanliness of glass and silverware.• I routinely removed trash and debris from restaurant.• I inspected, pulled and stacked cleaned items and sent soiled items back for re- scrubbing and re-washing.• I maintained high standards of cleanliness and sanitation.

Salary: $17/hr.Job Description:• Software tester for QuickBooks for Mac. I ran programs and tests to ensurecustomer needs were met with the software. I was responsible for reporting all bugsI encountered in the software.• I accomplished a set number of tests, routinely wrote up bug reports, and attendedweekly phone meetings with my coworkers.