Josef Fornek

• Operated dishwashing machinery to ensure cleanliness and sanitation of kitchenware.
• Assisted kitchen staff by maintaining a steady supply of clean dishes during peak service hours.
• Followed safety protocols for handling chemicals and equipment to maintain a safe work environment.
• Maintained organization of dishwashing area, ensuring proper sorting and storage of utensils and cookware.
• Adapted quickly to changing demands in a fast-paced kitchen environment, providing consistent support to staff.
• Completed routine cleaning tasks, including scrubbing surfaces and sanitizing equipment, to uphold hygiene standards.
• Monitored dishwasher operation, addressing minor issues promptly to minimize downtime and maintain workflow efficiency.
• Assisted with the unloading, inspection, and storage of new inventory shipments, ensuring proper organization and accessibility for kitchen staff.
• Increased team efficiency by assisting with basic food prep tasks during slow periods or high demand times.
• Improved communication between kitchen staff by actively listening to instructions and providing assistance when needed.
• Received positive feedback from supervisors for consistently maintaining a high standard of cleanliness in all completed tasks.
• Contributed to overall restaurant cleanliness by performing regular deep-cleaning tasks on kitchen surfaces, appliances, and dishwashing stations as required.
• Supported a clean workspace by sweeping and mopping floors, disposing of trash, and maintaining cleanliness in kitchen areas.
• Maintained proper temperatures, behaviors, and controls to meet or exceed health department standards.
• Troubleshot equipment malfunctions and completed minor repairs to keep equipment functioning.

• Responsibilities as Executive Steward:
• Maintained the appearance and cleanliness of all on-site facilities;
• Provided maintenance of equipment required by culinary staff including dish machines, walk-in coolers/freezers, general food preparation and line equipment;
• Maintained and tracked inventory on a weekly basis;
• Balanced the inventory between two locations (Gas South Arena and Convention Center)
• Operated telehandler to move inventory and equipment for off-site events
• Organized and coordinated the transport of equipment and product to various off-site locations including the University of Georgia, Road Atlanta and Buford Community Center as primary clients
• Primary driver for company refrigerated box truck
• Ensured compliance with DOT regulations pertaining to the physical characteristics of the refrigerated box truck

Responsibilities as a Supervisor:

• Tasked and ensured completion of work assigned to five employees
• Provided input to Executive Chef about performance of five employees for annual reviews
• Development of weekly schedule for five employees based on events
• Coordinated with Executive Chef for temporary employees based on events
• Provided direction and oversight for temporary employees based on events