Customer service professional seeking a management role. Skilled in training staff and establishing rapport with clients. Self-motivated with exceptional communication and computer capabilities.
Skills
Culinary expertise
Excellent problem solver
Meal preparation expertise
Skillful menu development
Superior verbal and written communication skills
Quick learner
Strong client relations
Exceptional communication skills
Credit card processing
MS Windows proficient
Work History
CheeseMonger, 05/2016 to Current Bedford Cheese Shop – Brooklyn, NY
Maintain high standards of customer service, educating them about cheese and helping them in a quick friendly manner.
Maintain a clean and full display of cheese and retail products.
Manage a clean and safe environment in shop, behind the counter, in the kitchen.
Ring up purchases on the cash register and verify credit transactions.
Greeted and welcomed all guests with a smile.
Sales Associate, 11/2015 to 05/2016 Liddabit Sweets – Brooklyn, NY
Organized, tracked and refilled back stock and counter stock.
Processed cash and credit card payments.
Generated sales report.
Balanced cash drawer by counting cash at beginning and end of work shift.
Filled out inventory and production sheets and informed manager of stock levels.
Cook, 03/2014 to 06/2015 Wholefoods Market – New York, NY
Managed and prepared food for Chef case station, Hot bar station, & Carvery station.
Supervised employees as acting supervisor, front of the house.
Monitored the food's temperature to ensure standards were upheld and logged data
Assisted in maintaining preparation and service areas in a sanitary condition
Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
Executed daily production lists and goals
Education
Associate of Applied Science: Business Administration, Current Kingsborough Community College - Brooklyn, NY
Coursework includes: Business Law, Marketing, Accounting, Business Communication, and Economics
Grand Diploma: Culinary Arts, December 2012 International Culinary Center - New York, NY
Basic Vocational Certificate:Grand Diploma in Culinary Arts
Culinary arts coursework included intensive nine month course of culinary study and 600 hours of hands-on practical training in classic French techniques
Fundamentals of Wine, June 2012- July 2012
Intensive 16-hour course on tasting and pairing wines intelligently
Languages
Haitian Creole and English; Basic knowledge of French
