Amanda Williams

I was the weekend cook . I was responsible for maintaining the prep work for the food we would be serving that day and some for the next day. It was a fast pace environment and we had to be team player. So communication with the other staff was very important to have a good server provided.

• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

I was the Kitchen Manger at Apple Springs Senior Living. My duty's included not limited to cooking and , managing the staff.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.

• Advocated for client needs in interactions with healthcare providers or community resources, ensuring access to appropriate services or support programs.
• Coordinated transportation arrangements for medical appointments or social outings, ensuring client safety during travel.
• Maintained client confidentiality by adhering to HIPAA regulations in all communications regarding personal health information details.
• Educated clients on proper nutrition and meal planning, promoting healthier lifestyles through balanced food choices.