Amanda Dumas

Network & Marketing- Personal Business online store:

* Responsible for inventory management,

* Client subscriptions, new orders, holiday specials,

* Bookkeeping, records, managing my team and their tasks to promote healthy individuals by selling them essential vitamins, protein shakes, home essential oils, drinks etc.

* Managing travel expenses, company credit/debit cards.

* Training new employee's and responsible for hiring all new comers to my business.

* Creating appointments for clients and throwing parties to show new products and taking suggestions for new idea's to add to my company by client requests.

• Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
• Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Continuously improved culinary techniques through professional development opportunities such as workshops, seminars, and industry conferences.
• Optimized kitchen workflow by designing efficient workstation layouts and equipment placement.
• Managing line-cooks and working with the Sou Chef; adding new dishes to menu.
• Adhering to all illnesses and allergies accordingly.
• Teaching new techniques to peers and line cooks I was responsible for.

• Personalized creations for holidays, weddings, graduations, and personal events.
• Maintained well-organized mise en place to keep work consistent.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• Baking & decorating all cakes for customers.
• When short staffed: early baking/decorating cakes, then cashiering as needed.

• Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
• Preparing patients meals according to dietary restrictions and modifications necessary to improve health.
• In charge of coordinating with Sou-Chef and Executive Chef regarding menu changes and creating new food for the patients.
• Training new employee's or line cooks on needs for the patients required meals.
• Cleaning and sanitizing according to health code requirements.
• Assisting tray line and delivering my meals preped for special patients.

• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• At times of need: Lead Pastry Chef, Charcuterie Chef.
• Mentored directly by both to help excel in my degree at Le Cordon Bleu.
• Externship required to complete my Certificate, I worked here until the business closed due to bankruptcy unfortunately.

• Personalized creations for holidays, weddings, graduations, and personal events.
• Maintained well-organized mise en place to keep work consistent.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
• 1st Paid externship required to obtain Certificate from Le Cordon Bleu.

• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• 1st job paid in cash by my Aunt who owned a single food truck, then eventually multiple. I was training under her to learn how to coordinate and work as a team player under the pressures of becoming a Chef one day.
• Started as a cashier, dishwasher, busser, and server, before moving to inside and helping with the BOH duties.