Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Professional Summary
Selfless Activity Director with strong talents in planning and executing daily activities and encouraging resident participation. Adept at managing a monthly calendar, personalizing activities, coordinating volunteers and handling activity budgets. Outstanding people skills and react calmly to emergency situations. Consistent cook, baker and dietary aide exceptionally well-versed in food plating and knife handling skills and techniques. Offering 8+ years of comprehensive experience in quality food preparation and presentation.
Skills
Patient evaluations
Organizational skills
Activity Organization
Safety standards and protocols
Equipment Maintenance
Problem resolution
Operational improvement
Recipes and menu planning
Food Plating and Presentation
Cleaning and Organization
Performance improvement
Strong attention to safe food handling procedures
Event planning experience
Understanding of budgeting
Activity Planning
Event Coordination
Project organization
Relationship development
Team management
Food Spoilage Prevention
Food Preparation and Safety
Kitchen equipment operation and maintenance
Effective planner
Work History
01/2019 to 04/2020Activities DirectorCenters For Specialty Care Group | Patchogue, NY,
Planned, implemented and evaluated activities for Park Place.
Performed assessments on activity programs to determine what specific activities were suitable.
Drafted budgets for programs and ordered materials that were needed for certain activities.
Planned resident outings and special events to mark holidays and celebrate special occasions.
Developed and lead intergenerational activities to encourage mental agility of patients.
Developed monthly life enrichment calendar and published electronically and in print.
Designed wide variety of activities to stimulate interest, involvement and engagement of patients.
Maintained running inventory of supplies and purchases to monitor budget expenditures.
Worked with nursing team to identify and document changes in patient mental acuity and physical abilities.
Created and delivered recreational programs for small and large groups of residents.
Networked with community organizations and leaders for volunteer opportunities and cooperative engagements.
Factored-in abilities, needs and interests of participants in development of events and programs.
Planned weekly activities schedule for assigned group and facilitated smooth transitions for on-time arrival.
01/2019 to 04/2020Cook, Baker and Dietary AidePark Place | City, STATE,
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Verified proper portion sizes and consistently attained high food quality standards.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
Prepared and expedited food orders to support waitstaff and other team members.
Washed plates, cups, serving and eating utensils and kitchen equipment in commercial dishwasher.
Assisted chef with planning easy but elegant appetizers to spark customer interest.
Quickly and accurately served specific meals to patients with special dietary needs.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Recommended menu items for new dish development, holidays, special events and promotions.
Upheld efficiency of meal services by pre-setting tables before patients arrived.
Communicated closely with cooks, dietary aides, and other bakers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
Closely followed sanitation and food handling guidelines.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
01/2018 to 01/2019Cook, Baker, and ServerThe Lodge Senior Living | City, STATE,
Verified proper portion sizes and consistently attained high food quality standards.
Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Mixed, proofed, shaped and baked dough for baguettes, bagels and other breads.
Developed new products based on seasonal ingredients, holidays and dessert trends.
Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals.
Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags.
Created orders, documented special requests and followed up with kitchen personnel to foster top-quality service and minimize complaints.
Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
Replenished and rotated food items, following correct food cooling and storage procedures.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Recommended menu items for new dish development, holidays, special events and promotions.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Communicated closely with cookss and dietary aides to fully understand special orders for customers, including those with food allergies and gluten intolerance.
Greeted and maintained relationships with regular customers.
Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Cleaned and maintained kitchen equipment and oven.
Bussed and reset tables per shift, working efficiently to keep dining room and work areas clean.
Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
Resolved customer concerns with positive approach and constructive strategies.
Helped customers place orders, explained menu items and suggested appropriate options for food allergy concerns.
Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Cut, peeled and prepped seasonal fruit for pie fillings.
Complied with all health and safety codes.
Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods.
Prepared beverages and filled food orders for customers.
10/2010 to 10/201692G Food Service SpecialistArmy National Guard | City, STATE,
Organized, arranged, and re-stocked various stations, including buffet, salad bar, and service areas.
Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
Recorded, monitored, and maintained optimal and required food temperatures through kitchen, restaurant, and storage areas.
Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Cleaned and sanitized all work surfaces between preparation of various foods, avoiding cross-contamination while maintaining food safety guidelines.
Maintained clean, trash-free workspaces to maximize productivity and safety.
Utilized culinary and cutlery tools to prepare various foods for cooking or cold dish presentations.
Maintained composure and work quality while under stress.
Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Learned Mechanics and other wide varieties of jobs in the field from equipment maintenance to vehicle inspections and weaponry work tasks in order to provide skilled backup for diverse roles.
Prepared and expedited food orders to support waitstaff and other team members.
Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls and coffee cakes.
Used downtimes to prepare ingredients and restock supplies for expected busy periods.
Education
Expected in 08/2011High School Diploma | Fort Benton High School, Fort Benton, MTGPA:
Expected in 11/2011 | Culinary ArtsFort Lee, VA, AIT (Culinary Arts), Prince George County, VA, GPA:
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