Food service worker with fast food, retail and customer service experience. Trained in food safety and handling.Hardworking [
Surpassed revenue goals in four consecutive quarters.Increased profits by developing, initiating, and managing al carte sale .Increased profits by developing, initiating, and managing the point of sales to increase the profit.Participated in ongoing staff training sessions in serve safe,Cleaned and prepared various foods for cooking or servingDeveloped variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.Trained staff of eight employees for correct facility procedures, safety codes, proper recipes and plating techniques.Hired and trained staff of 12 food preparation employees.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Examined trays to ensure that they contained required itemsInstructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodStocked and rotated products, stocked supplies, and paper goods in a timely basisUsed all food handling standardsWeighed, measured, and mixed ingredients according to recipes using various kitchen utensils and equipmentCollaborated with other personnel to plan and develop recipes and menusCompiled and maintained records of food use and expendituresComplied with scheduled kitchen sanitation and ensured all standards and practices were metCooked food properly and in a timely fashion, using safety precautionsDirected the operation and organization of kitchens and all food-related activities, including the presentation and serving of foodEnsured first-in-first-out system with all ingredients labeled and stored properlyMaintained contact with kitchen staff, management, serving staff, and customersMonitored food distribution, ensured meals were delivered to the correct recipients and that guidelines for special diets were followedMonitored use of government food commodities to ensure that proper procedures are followedMonitored use of government food commodities to ensure that proper procedures are followedNotified kitchen personnel of shortages or special ordersOversaw kitchen employee operations to ensure production levels and service standards were maintainedPrepared special diet foods, salads, desserts, and other nourishmentsDelivered exceptional service by greeting and serving customers in a timely, friendly manner.Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.Delivered an exceptional dining experience with friendly, fast service.Effectively used items in stock to decrease waste and profit loss.Checked in deliveries and signed off on products received.Received frequent customer compliments for going above and beyond normal duties.
Giving the best service to our customers.Took necessary steps to meet customer needs and effectively resolve food or service issues.Took necessary steps to meet customer needs and effectively resolve food or service issues.Promptly reported complaints to a member of the management team.Correctly received orders, processed payments and responded appropriately to guest concerns.Communicated clearly and positively with co-workers and management.
Giving high quality service to our customer.Staffing Communicated clearly and positively with co-workers and management.Took necessary steps to meet customer needs and effectively resolve food or service issues.Up-sold additional menu items, beverages and desserts to increase restaurant profits.
Achieved departmental goals and objectives by instituting new processes and standards for in-patient care.Evaluated patient care needs, prioritized treatment and maintained patient flow.
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