Alani K Woodward
Kapaa,United States
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
25
25
years of professional experience
Work History
SFSM III
Kapaa High School
Kapaa, HI
01.2026 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- I currently work at Kapaa High School as there SFSM III as TA But Looking forward to making this position permanent. I over see the daily operation of the schools cafeteria. I would create menus and production reports weekly. Make sure that my employee are following all food safety guidelines, as well as logging every thing down on our HAACCP logs.
- I also order item from all our different vendors. As well as manage the finances at our school. I would also make sure that all equipment is running properly, as well as keeping track of our inventory on a monthly basis.
SFSM
Kilauea Elementary School
Kilauea, HI
08.2020 - 09.2020
- I currently work at Kilauea School as there SFSM as TA But Looking forward to making this position permanent. I over see the daily operation of the schools cafeteria. I would create menus and production reports weekly. Make sure that my employee are following all food safety guidelines, as well as logging every thing down on our HAACCP logs.
- I also order item from all our different vendors. As well as manage the finances at our school. I would also make sure that all equipment is running properly, as well as keeping track of our inventory on a monthly basis.
- Business Hours: 40
- Service Years:
- Term Reason: Presently Employed
- Ok to Contact: Y
- Contact: Sherry Gonsalves
- Contact Title: Principal
- Email: Sherry.gonsalves@k12.hi.us
- Phone: (808)828-1212 ext 105
Cook 2
Koloa Landing Resort
Koloa, HI
07.2018 - 05.2020
- I would start my taking morning temperature of all my refrigerator that we had at our hotel and logging temperature in my HAACCP logs. Then i would take a morning inventory of all our produce and fish that we had on hand and place an order according to what other employee had projected and what met or par for that day.
- I would create a monthly menu for our employee cafeteria which would feed over 200 people every day. Our lunch menu consist of 2 hot entre and 1 hot starch. we also had a cold side where i would create salads and other cold items which provided our employee with a healthier option.
- For our market place outlet we would make sandwich, fruit bowl, salads, and yogurt parfaits. I would also that care of bulk prep for our restaurant. from various sauces and other meat products and well as breaking down fish, and making sure that there the right portion size.
- I would take care of most of the prep for all banquets, and sometimes run the flow of the Banquet to insure that food are out in a timely manor, that food quality is at the highest level.
- We would also take inventory and put away all items that were received from vendors daily. There would be time where i would have to work as a baker and make breads, pastries and other desserts.
- I would have to create a daily game plan on who we would have to execute. to insure at we do our job to the best of our abilities. And making sure that our restaurant need help i was available.
- Business Hours: 40
- Service Years:
- Term Reason: Laid Off
- Ok to Contact: Y
- Contact: Raf Camarillo
- Contact Title: Executive Sous Chef
- Email:
- Phone: (808) 645-0607
Cook 2
Kauai Beach Resort
Lihue, HI
10.2005 - 08.2017
- Twice a week I would work as the morning breakfast cook. Where I would open the main kitchen and start preparing food for our breakfast buffet, and set my line for ala carte service. we would do from 150 covers to 280 covers.
- The other three days I would work as a lunch cook. where i would cook meal for the employee. and create a menu daily according to what was available, and make sure that my quality of food is up to hotel standards. As the Lunch cook i would also take care of Banquets and manage the production and flow of all Lunch Banquets. And on Saturdays I would make all the sauces for our seafood buffet, as well as the soups for the evening time.
- Occasionally i would work in the Pantry, where I would prep Salads and fruit trays and other cold items that would be served for banquet or our restaurant.
- I would also take shifts at our pool grill. I would make burgers, fries, wraps, salads and other foods that would normally served at a pool. i would manage my self as i was the only cook down at the pool during that shift.
- I would work some shifts as a baker when the Kitchen needed someone to fill in. There i learned how to bake and some decorating skills.
- The last three years I worked at KBR. On Sunday I would run the kitchen and make sure our daily production runs smoothly. I would over see 6 employees and well complete a daily prep list that our PM crew would leave for us. I would jus fill in where ever i was needed. Team Player.
- Business Hours: 40
- Service Years:
- Term Reason: Opportunity with Another Employer
- Ok to Contact: Y
- Contact: Turquoise Santos
- Contact Title: Sous Chef
- Email:
- Phone: (808) 639-2410
Cook
Hukilau Lani
Kapaa, HI
05.2001 - 09.2005
- I started at Hukilau as a Pantry cook, were I made salad, hot appetizers, and plated desserts. I also prep many different items on our menu.
- Later worked my way to become a Broiler cook, There is where i made all Hot Starches for that evening. and Learned how to grill steaks and seafood.
- Then i started to learn the middle. where i Learn plate presentation. and how to read tickets and get my entrees out in a timely manor. And taking the lead. After gaining a little knowledge about the middle, Wanted to learn the Saute station.
- Saute Station, is where i learned how to make all my Sauces, and other different technique that would help me later in life.
- Business Hours: 40
- Service Years:
- Term Reason: Opportunity with Another Employer
- Ok to Contact: Y
- Contact: Ron Miller
- Contact Title: Executive Chef
- Email: Owner
- Phone: (808)822-0600
cook
Shelter Lodge
Auke Bay, AK
05.2003 - 09.2003
- Shelter Lodge was a seasonal opportunity, which allow me to run my own Kitchen for a fishing lodge.
- I would create and execute my own menu and gain a little in sight of what it like to run a kitchen. We would do breakfast, provide Lunches for our clients on the boat, and have a hot meal waiting for when they return from a day of fishing.
- We would travel into town pick supplies for our Kitchen and lodge for the week. so we had to be really efficient in what we needed for that week. we would feed about 30 guest every 4 day.
- Business Hours: 40
- Service Years:
- Term Reason: Other
- Ok to Contact: Y
- Contact: Richard Yamada
- Contact Title: Owner
- Email:
- Phone: (808)877-2661
Education
High School Diploma - High School Diploma
Kapaa High School
Kapaa, Hawaii, United StatesAssociate's Degree - Culinary Arts
Kauai Community College
Lihue, Hawaii, United StatesOther License - Food Safety Education Program
HI, USA10-2021
Skills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Flexible and adaptable
- Multitasking
- Critical thinking
- Organizational skills
- Calm under pressure
- Organization and time management
Timeline
SFSM III
Kapaa High School
01.2026 - Current
SFSM
Kilauea Elementary School
08.2020 - 09.2020
Cook 2
Koloa Landing Resort
07.2018 - 05.2020
Cook 2
Kauai Beach Resort
10.2005 - 08.2017
cook
Shelter Lodge
05.2003 - 09.2003
Cook
Hukilau Lani
05.2001 - 09.2005
Associate's Degree - Culinary Arts
Kauai Community College
Other License - Food Safety Education Program
High School Diploma - High School Diploma
Kapaa High School