Daniel Freeman

I am responsible for picking up food and other items from restaurants and businesses, and delivering them to customers in a timely and efficient manner, all while adhering to safety guidelines and providing excellent customer service (Gold Driver Status).

• Executed daily production schedule and preparation requirements obtained from chef.
• Received and inspected incoming shipments of fresh and frozen meats to ensure product quality.
• Processed beef, pork and other meats for freezer storage.
• Performed basic maintenance tasks on meat cutting equipment such as cleaning blades.
• Sliced cooked meat, bacon, and sausage products by hand or with electric slicers.
• Collaborated with kitchen staff to prepare and execute special orders or catering requests.

• Trained employees on cooking techniques, safety standards and performance strategies.
• Ensured compliance with all applicable local, state and federal laws governing food service operations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Delegated work to staff, setting priorities and goals.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies at the best prices.
• Operated air fryers and brick oven to cook items to quality guidelines.
• Prepared a wide range of dishes according to menu specifications and chef instructions.
• Distributed food to service staff for prompt delivery to customers.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

• Trained employees on cooking techniques, safety standards and performance strategies.
• Ensured compliance with all applicable local, state and federal laws governing food service operations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Delegated work to staff, setting priorities and goals.
• Worked with vendors to establish strong relationships and maintain proper inventory supplies at the best prices.
• Operated deep fryers, flat top, industrial smoker, and brick oven to cook items to quality guidelines.
• Prepared a wide range of dishes according to menu specifications and chef instructions.
• Distributed food to service staff for prompt delivery to customers.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

• Trained employees on cooking techniques, safety standards and performance strategies.
• Ensured compliance with all applicable local, state and federal laws governing food service operations.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Delegated work to staff, setting priorities and goals.
• Operated deep fryers, flat top, industrial smoker, and pizza conveyor to cook items to quality guidelines.
• Prepared a wide range of dishes according to menu specifications and chef instructions.
• Distributed food to service staff for prompt delivery to customers.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.