• According to Culinary and Baking labs requirements, provide them raw meats, dry products, produce and dairy items.• Monitoring inventory and maintaining inventory turnover rates as required• Assisting in shipment orders and verify all deliveries against invoices and complete shortage and overage reports.• Maintaining FIFO standards and high level of cleanliness in storage rooms and refrigerators.• Following proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.

• Completed all point of sale opening and closing procedures, including counting the contents of the cash register.• Stocked and replenished merchandise according to store merchandising layouts.• Greeted customers in a timely fashion while quickly determining their needs• Built relationships with customers to increase likelihood of repeat business.

Prepared supply carts for the restaurant and upcoming classes. Assisted in Inventory levels and stocking. Maintained FIFO standards, high level of cleanliness and organizing storage rooms.