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CEO Crouch Household Resume Example

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CEO CROUCH HOUSEHOLD
Summary

Enthusiastic Administrative Assistant with three years of experience and well-developed administrative skills, including bookkeeping and scheduling. Career-minded individual with talents in handling routine administrative tasks, including preparing reports, taking messages and sorting and routing mail. Comfortable working in fast-paced, demanding office environment.

Skills
  • Sales plan implementation
  • Executive presentation development
  • Timeline Planning and Management
  • Data entry documentation
  • Sensitive material handling
  • Cash deposit preparation
  • Mail management
  • Business writing
  • Memo preparation
  • Report analysis
  • Meeting planning
  • Data entry
  • Data evaluation
  • Strong problem solver
  • Microsoft Office
  • Dedicated team player
  • Customer relations
  • Appointment scheduling
  • Communication skills
  • Meticulous attention to detail
  • Self-starter
  • Resourceful
Experience
CEO Crouch Household|self - Richland, NY|04/2018 - Current
  • Executed the daily tasks of a family of five.
  • Managed time and financial obligations for each household member.
  • Facilitated open communication during periods of low production.
  • Motivated team members by tiered rewards program.
  • Evaluated performance of team members and corrected areas of low performance by implementing educational tools.
  • Performed multiple duties using oral and written communication
  • Planned and executed medical appointments, and educational appointments for team members
  • Participated in community related projects and fundraisers.
  • Performed household tasks such as laundry, dusting, washing dishes and vacuuming.
Line Cook|The Lakeside - Pulaski, NY|05/2017 - 03/2018
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Developed process that accurately tracked food costs more efficiently, saving money in lost with high food waste.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Placed frequently used food such as meats and produce in proper storage containers and placed perishable items in refrigerator.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Line Cook|The Richland Hotel - Richland, NY|09/2016 - 04/2017
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Kept stations stocked and ready for use to maximize productivity.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Placed frequently used food such as meat and produce in proper storage containers and placed perishable items in refrigerator.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
  • Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Oversaw food product inventory, making recommendations to the owner to streamline kitchen operations.
Kitchen Manager|Archer's End Zone - Pulaski, NY|03/2009 - 07/2016
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to refrigeration units and kitchen equipment.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Received, organized and rotated paper goods and food ingredients.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Education and Training
Altmar-Parish-Williamstown Jr/Sr High School|Parish, NY|06/2002High School Diploma
Center For Instruction, Technology And Innovation|Mexico, NY|06/2002Certificate of Program Completion: Graphic Art And Design
Onondaga Community College|Syracuse, NYSome College (No Degree): English 103
  • English 103: Lit 1 was completed in June 2002 as an advanced English course offered through high school.
SUNY College At Oswego|Oswego, NYSome College (No Degree): Communications
  • Completed coursework in:

COM 210. SPEECH COMMUNICATION

ENG 102. COMPOSITION

MAT 102: FOUND. MATH IN THE REAL WORLD SPA 101: ELEMENTARY SPANISH

COM 317: PUBLIC RELATIONS RESEARCH

MET 100: METEOROLOGY

BRC 108: INTRODUCTION TO MASS MEDIA

COM 215: SURVEY OF PUBLIC RELATIONS

COM 100: FOUNDATIONS OF COMMUNICATION ISC 110 ISC 110: INT TO INFORMATION SCIENCE

Ashford University|San Diego, CA|Expected in 06/2021Bachelor of Arts: Healthcare Administration
  • Completed coursework in:

GEN 102 DIGITAL LITERACY FOR LIFE AND THE WORKPLACE

GEN 103 INFORMATION LITERACY

PHI 103 INFORMAL LOGIC

PHI 208 ETHICS AND MORAL REASONING

HCA 205 INTRODUCTION TO HEALTH CARE

HCA 340 MANAGING IN HEALTH & HUMAN SERVICES

HCA 375 CONTINUOUS QUALITY MONITORING & ACCREDITATION

HCA 415 COMMUNITY & PUBLIC HEALTH

BUS 303 HUMAN RESOURCES MANAGEMENT

HRP 232 COMMUNITY HEALTH PROMOTION METHODS

HHS 310 H & HS CULTURE: THE HELPING RELATIONSHIP

HHS 320 CULTURAL AWARENESS IN THE HUMAN SERVICES

MGT 330 MANAGEMENT FOR ORGANIZATIONS

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Resume Overview

Companies Worked For:

  • self
  • The Lakeside
  • The Richland Hotel
  • Archer's End Zone

School Attended

  • Altmar-Parish-Williamstown Jr/Sr High School
  • Center For Instruction, Technology And Innovation
  • Onondaga Community College
  • SUNY College At Oswego
  • Ashford University

Job Titles Held:

  • CEO Crouch Household
  • Line Cook
  • Kitchen Manager

Degrees

  • High School Diploma
    Certificate of Program Completion : Graphic Art And Design
    Some College (No Degree) : English 103
    Some College (No Degree) : Communications
    Bachelor of Arts : Healthcare Administration

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