Abbiegail Ellis
Monticello,USA
Overview
20
20
years of professional experience
Work History
Sales Associate
Johnston Signature Furnishings
Monticello Fl
11.2024 - Current
- Assisted customers in selecting furnishings, enhancing shopping experience through product knowledge and personalized service.
- Maintained store displays to ensure an inviting and organized environment, increasing customer engagement.
- Processed sales transactions efficiently using point-of-sale systems, ensuring accuracy and timely service.
- Collaborated with team members to achieve daily sales goals, fostering a supportive team dynamic.
Sales Associate
Badcock Home Furniture
Monticello Fl
03.2020 - 08.2024
- Provided inventory support by restocking products and conducting regular stock checks to maintain availability.
- Attended product training sessions to deepen knowledge of offerings, improving ability to assist clients effectively.
- Resolved customer inquiries and concerns promptly, contributing to positive customer relationships and satisfaction.
- Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
- Monitored store cleanliness and organization standards, contributing to a professional shopping atmosphere for customers.
Cook
Tallahassee Memorial Hospital
Tallahassee, FL
03.2018 - 05.2021
- Prepared diverse menu items in accordance with culinary standards and safety regulations.
- Managed inventory levels, ensuring efficient stock rotation and minimizing waste.
- Collaborated with kitchen staff to streamline meal preparation processes, enhancing service speed.
- Mentored junior cooks, providing training on cooking techniques and best practices.
- Implemented new recipes, improving overall quality and customer satisfaction ratings.
- Conducted regular kitchen inspections to maintain cleanliness and compliance with health codes.
- Enhanced team communication by organizing shift briefings to discuss menu changes and special requests.
- Developed seasonal menus reflecting current food trends while adhering to budget constraints.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Streamlined food preparation process, increasing kitchen productivity.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
Head Chef
Honey Lake Clinic
Greenville Fl
09.2014 - 05.2018
- Directed culinary team in high-volume kitchen, ensuring quality and consistency of all dishes.
- Developed innovative menus that enhanced customer satisfaction and aligned with seasonal trends.
- Implemented food safety protocols, maintaining compliance with health regulations and standards.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Streamlined kitchen operations, optimizing workflow to improve efficiency and reduce waste.
- Collaborated with suppliers to source high-quality ingredients, enhancing overall menu offerings.
- Conducted regular inventory assessments, managing stock levels to minimize costs without compromising quality.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
Cook
Honey Lake Plantation
Greenville Fl
02.2011 - 03.2013
Owner
Nana’s Kitchen
Monticello Fl
01.2006 - 05.2010
- Developed and implemented operational workflows to enhance kitchen efficiency and service delivery.
- Managed inventory levels, ensuring optimal stock availability and minimizing waste.
- Trained and mentored staff in food preparation techniques and safety protocols.
- Oversaw daily kitchen operations, maintaining high standards of food quality and customer satisfaction.
- Collaborated with suppliers to negotiate favorable terms and secure fresh ingredients.
- Designed seasonal menus that align with customer preferences while optimizing cost effectiveness.
- Utilized point-of-sale systems for efficient order processing and revenue tracking.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
Education
High School Diploma -
Jefferson County High
Jefferson County05.1986
Skills
- Customer service
- Teamwork and collaboration
- Time management
- Problem-solving skills
- Listening skills
- Multi-tasking strength
- Problem-solving
- Excellent people skills
- Reliable and punctual
- Goal oriented
- Exceptional customer service
- Relationship building
- Outgoing personality
- Cash handling
- Money handling
- Flexible schedule
- Verbal/written communication
- Cash register operation
- Stocking and receiving
- Cash handling accuracy
Truth in Lending Disclosure
- Borrower: Abbigail Ellis
- 637 Smith Rd
- Monticello, FL 32344-5296
- Creditor: Klarna, Inc
- Columbus, OH
- FINANCE CHARGE: $0.00
- Amount Financed: $12.83
- Total of Payments: $12.83
- Payment Schedule: Number of payments: 3
- Amount of each payments: $4.29
- Due bi-weekly from: 2025-06-24
- Late Payment Charge: If you fail to make a payment on its scheduled due date, you will be assessed a late fee of up to $7 (the total of late fees charged on an order will never exceed 25% of your Order Amount).
- Prepayment: You will not be assessed a prepayment penalty if you pay off your loan early. If you pay off early, you may be entitled to a refund of part of the finance charge.
- Refer to the terms and condition for information about nonpayment, default, the right to accelerate the maturity of the obligation, and prepayment.
- Itemization of Amount Financed: $12.83 will be paid to Temu.com on your behalf, plus $38.36 downpayment.
Timeline
Sales Associate
Johnston Signature Furnishings
11.2024 - Current
Sales Associate
Badcock Home Furniture
03.2020 - 08.2024
Cook
Tallahassee Memorial Hospital
03.2018 - 05.2021
Head Chef
Honey Lake Clinic
09.2014 - 05.2018
Cook
Honey Lake Plantation
02.2011 - 03.2013
Owner
Nana’s Kitchen
01.2006 - 05.2010
High School Diploma -
Jefferson County High