Food service professional and culinary arts student seeking a position in an elegant fine dining establishment. Extensive knowledge of high-end ingredients trained in customer service with knowledge of various cuisine.
Awarded "Outstanding Employee" in [<2012>].
Collaborated extensively with interdisciplinary care team to meet the nutritional needs of each resident.Reviewed records and assessed the nutritional condition of at-risk residents, including those with unplanned weight changes.Established healthful and therapeutic meal plans and menus.Coordinated nutrition care with other members of the health care team and delegated responsibilities.Encouraged clients and caregivers to follow recommended food guidelines for well-balanced diets.
Collected customer feedback and made process changes to exceed customer satisfaction goals.Made reasonable procedure exceptions to accommodate unusual customer requests.Provided accurate and appropriate information in response to customer inquiries.Demonstrated mastery of customer service call script within specified time frames. Built customer loyalty by placing follow-up calls for customers who reported product issues..
Troubleshooted electrical/electronic control circuits.Answered customers' questions about products, prices, availability, product uses, and credit terms. Learned how to complete assigned task with efficiency as well as the proper application according to the North Carolina Electrical Code.
Provided accurate and appropriate information in response to customer inquiries.Addressed customer service inquiries in a timely and accurate fashion.Demonstrated mastery of customer service call script within specified timeframes.Provided accurate and appropriate information in response to customer inquiries.Trained staff on how to improve customer interactions.
Provided courteous and informative customer service in an open kitchen format.Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.Established and maintained open, collaborative relationships with the kitchen team.Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Top [<5>]% of class, Classes in Restaurant and Facility Operations
[< darryl="" jones="">] Academic Achievement Award
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