Hardworking visionary hospitality industry professional focused on producing quality food innovative thinking and providing excellent customer service. Educated on a variety of cooking techniques and great time management skills. Extremely efficient in training and instructing small and large groups of personnel. High experience in ordering and receiving perishable and non-perishable product.
Culinary professional of the month award
2009 Edward F. Ney Excellence in food service award
Catering for special events, including preparation, cooking, setting up and serving. Responsible for catering to three doctors lounges on a daily basis consisting of soups, sandwiches, wraps, fresh green salads, pasta salads and a protein based salads. Accountable for cafeteria production for hospital staff and visitors while providing nutritious special diets for over 200 patients daily.Carefully maintained sanitation, health and safety standards in all work areas.
Responsible for ordering and directing the receipt of over 500,000 dollars of perishable and non perishable product. Coordinated work assignments for fifteen members of the food service team well motivating them and evaluating their work performance.Communicated clearly and positively with co-workers and management.
Created menus for special events and coordinated work schedules and assignments for ten kitchen personnel.Closely followed standard procedures for safe food preparation, assembly and presentation to ensure customer satisfaction.
Coordinated schedule and work assignments for six bakery personnel.Evaluated and counceled work performance. High Experience in making decorated cakes, pies, streusels, breads and pastries. order and receive product from vendors.
Prepared and cooked small and large quantities of food well maintaining the highest standard of sanitation.
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