Amelia Geis-Scott
MARYVILLE,Tennessee
Summary
Experienced chef specializing in menu planning, food safety compliance, and kitchen inventory management. Proven success in catering coordination and special dietary accommodations.
Overview
1
1
Certification
33
33
years of professional experience
Work History
Chef
First United Methodist Church
MARYVILLE, Tennessee
10.2011 - Current
- Prepared a variety of meals for church events and community gatherings.
- Oversaw kitchen inventory and procured supplies to ensure seamless operations.
- Coordinated with volunteers to execute meal service during events, enhancing guest satisfaction.
- Ensured compliance with health and safety regulations in food preparation areas.
- Created seasonal menus to foster community engagement and elevate dining experiences.
- Assisted in planning special dietary options for diverse congregation needs.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Organized food storage using appropriate containers and labeling systems. using correct storage containers and labeling systems.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Supervised team members during meal service to ensure accuracy of orders.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Manager
Williams-Sonoma
Raleigh, North Carolina
03.1994 - 03.2010
- Led team to maintain high standards of customer service and satisfaction.
- Developed training programs for staff on product knowledge and sales techniques.
- Oversaw inventory management processes to ensure optimal stock levels.
Education
Bachelor of Science - Nutrition
University of North Carolina At Greensboro
Greensboro, NC05-1994
Skills
- menu planning
- food safety compliance
- kitchen inventory management
- catering coordination
- special dietary accommodations
- customer relationship management
Certification
- Serve Safe Certification
Timeline
Chef
First United Methodist Church
10.2011 - Current
Manager
Williams-Sonoma
03.1994 - 03.2010
Bachelor of Science - Nutrition
University of North Carolina At Greensboro