Alia Dockery

Catering Operations Management

• Manage all aspects of catering operations, from menu planning to execution.
• Collaborate with clients to create customized menus tailored to their specific preferences and needs.
• Contribute creatively to menu by incorporating seasonal ingredients and current culinary trends into dishes.
• Proactively addressed any issues or concerns from clients and professionally resolve them.
• Shop ingredients and streamline prep for increased efficiency and reduced waste, resulting in cost savings for both the company and clients.
• Implement quality control measures to ensure consistency in food preparation, presentation, and delivery.
• Maintain strict adherence to local health codes and regulations.
• Implement environmentally friendly practices, such as reducing food waste and using sustainable products whenever possible.

• Managed high-quality food preparation and presentation.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence.
• Provided exceptional customer service when addressing guest concerns or special dietary requests.
• Acted as head chef when required ensuring to maint
• Plated every dish with attractive flair to meet high presentation standards and maintain business reputation.
• Mentored junior team members, fostering a collaborative work environment and enhancing overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Collaborated with executive chef to create innovative menu items