Amy Poppe

Prep Cook/Fast Food Crew Trainer

Wendys Fast Food

Cantonment, FL

03.2021 - 06.2024

Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
Reduced food waste by properly storing ingredients and monitoring expiration dates.
Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
Conserved resources by utilizing proper portion control techniques during meal preparation.
Followed orders from head chef to establish productive and timely preparation of meals.
Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
Trained and assisted new kitchen staff members.
Stocked inventory efficiently, enabling seamless transition between meal services.
Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
Optimized food prep sequence, significantly reducing customer wait times.
Streamlined meal prep process, cutting down food waste significantly.
Maintained sharp and functional kitchen tools, directly impacting quality and speed of food preparation.
Contributed to menu development, incorporating seasonal ingredients for freshness and variety.
Ensured consistent food quality by strictly following recipes and presentation standards.
Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
Sharpened knife skills, resulting in precise cuts and reduced preparation time.
Enhanced customer experience by contributing to creation of visually appealing dish presentations.
Accelerated dish preparation times, allowing for smoother kitchen operation.
Supported team to meet strict health and safety standards, resulting in zero violations during tenure.
Supported waste reduction initiatives, creatively repurposing leftover ingredients.
Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
Facilitated collaborative kitchen environment by supporting chefs with ad-hoc tasks during peak hours.
Minimized cross-contamination risks by diligently organizing food storage and prep areas.
Played key role in special events catering, ensuring high-quality food production under pressure.
Fostered positive team atmosphere, aiding in training of new kitchen staff.
Reduced ingredient shortages, carefully managing inventory and signaling low stock items.
Assisted in creating new menu items, leading to increase in customer interest and sales.
Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
Kept kitchen clean and organized by performing daily maintenance tasks.
Maintained food safety and sanitation standards.
Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Measured and mixed ingredients according to precise recipes for best results.
Improved customer satisfaction with timely preparation of ingredients, speeding up overall service time.
Enhanced kitchen efficiency by preparing ingredients ahead of busy shifts.
Strengthened supplier relations by accurately tracking and reporting ingredient usage patterns.
Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Trained and supervised cooking staff to expertly meet daily needs.
Adjusted recipes based on ingredient availability or customer request.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Suggested actionable improvements to streamline training procedures.
Planned menus for different events, seasons and customer requests.
Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Trained new crew members on food safety protocols and operational standards.
Assisted in maintaining efficient workflow during peak hours to enhance customer service.
Implemented training materials to improve team knowledge of menu items and preparation techniques.
Collaborated with team members to complete tasks quickly during peak hours, minimizing wait times for customers.
Supported smooth store operations by taking on additional responsibilities such as opening or closing procedures when needed.
Maintained a clean dining area for guests, ensuring a positive experience with every visit.
Ensured food quality and safety through strict adherence to company guidelines and sanitation protocols.
Encouraged innovation and efficiency, inviting team members to contribute ideas for process improvements.
Encouraged team spirit and cooperation through regular motivational meetings and feedback sessions.
Developed comprehensive training manual, significantly reducing onboarding time for new hires.
Increased employee retention by fostering a supportive work environment and offering constructive feedback on performance evaluations.
Provided excellent problem-solving skills to troubleshoot equipment malfunctions or other operational issues promptly.
Recognized for outstanding customer service skills, consistently receiving positive feedback from customers and management alike.
Displayed strong attention to detail while preparing menu items according to specific recipes, portion sizes, and presentation standards.
Enhanced team productivity by conducting regular training sessions and sharing best practices.
Improved customer satisfaction by providing efficient and friendly service in a fast-paced environment.
Assisted management in resolving customer complaints, resulting in increased loyalty and repeat business.
Served as an essential liaison between management staff and crew members, relaying crucial updates regarding scheduling changes or policy adjustments proactively.
Promoted teamwork among crew members by facilitating effective communication channels between front-of-house and kitchen staff teams.
Demonstrated exceptional multitasking abilities while handling multiple orders simultaneously under high-pressure situations.
Facilitated team meetings to promote communication, share best practices, and address operational challenges.
Supported inventory management by conducting regular stock assessments and minimizing waste.
Monitored staff performance and provided constructive feedback to foster skill development.
Ensured compliance with health regulations through regular inspections and team education sessions.
Collaborated with management to identify areas for process improvement within training programs.
Fostered positive work environment, leading to decrease in staff turnover.
Streamlined drive-thru service times through development and enforcement of new workflow processes.
Ensured compliance with all company policies and procedures, conducting periodic audits.
Reduced waste and optimized inventory use by implementing effective stock rotation practices.
Improved order accuracy and customer satisfaction with detailed quality control checks.
Facilitated smooth workflow during rush hours by effectively assigning tasks based on staff strengths.
Increased upselling success, carefully explaining menu specials and promotions to customers.
Reduced training costs by creating reusable training materials and utilizing in-house resources.
Implemented system for tracking employee performance, identifying areas for improvement.
Maintained high standards of cleanliness and hygiene, ensuring compliance with health and safety regulations.
Improved safety record, leading safety drills and educating staff on emergency procedures.
Conducted daily inventory checks to prevent shortages during peak hours.
Directed activities of team of skilled kitchen workers preparing and serving meals.
Controlled expenses and boosted profitability by managing food and labor costs.
Planned and executed promotions and special events in close collaboration with management.
Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Monitored food preparation, production, and plating for quality control.
Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Controlled food costs and managed inventory.
Directed food preparation and cooking activities to meet health and safety standards.
Coordinated kitchen activities with front-of-house staff for seamless and service.
Served consistent portions following recipes and control standards.
Maximized team productivity by expertly delegating tasks to kitchen staff.
Supervised food presentation and plating to enhance visual appeal.
Trained new hires in food handling and safety protocols to boost knowledge and performance.
Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Monitored food inventory and supplies to prevent waste.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Operated kitchen equipment safely, following all food safety guidelines and protocols.
Collaborated with kitchen staff to ensure timely service during peak hours.
Assisted in inventory management by tracking stock levels and notifying supervisors of shortages.
Maintained cleanliness and organization of food preparation areas and equipment.
Prepared ingredients and menu items according to Wingstop recipes and standards.
Contributed to menu item presentation, ensuring quality and consistency in every dish served.
Trained new team members on food preparation procedures and safety practices.
Developed efficient prep techniques to reduce waste and improve overall kitchen workflow.
Created new recipes, outlined steps, and training staff on correct preparation.
Set and oversaw weekly and special event menu plans.
Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
Reduced waste and costs by efficiently managing inventory levels and monitoring food expiration dates.
Boosted sales by upselling menu items, suggesting popular choices, and promoting limited-time offers.
Contributed to the development of new employees through comprehensive onboarding processes, including hands-on training and mentoring.
Boosted customer service scores, attentively addressing and resolving customer complaints.
Promoted culture of continuous improvement, regularly reviewing and updating training content.
Ensured all crew members were proficient in operating kitchen equipment safely and efficiently.
Enhanced customer experience by providing training on courteous service and accurate order taking.
Prepared and served various food items in fast-paced [Type] environment.
Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Monitored food quality and presentation to maintain high standards.
Managed opening and closing shift kitchen tasks.
Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Coordinated checklists to keep kitchen clean, stocked and sanitary.
Followed strict standards for food handling and safety, minimizing risks to customers.
Enhanced team efficiency by conducting hands-on training sessions for new crew members.

Summary

Overview

Work History

Prep Cook/Fast Food Crew Trainer

Prep Cook/Fast Food Crew Trainer

Director of Hospitality

Education

High School Diploma -

Skills

Timeline

Prep Cook/Fast Food Crew Trainer

Prep Cook/Fast Food Crew Trainer

Director of Hospitality

High School Diploma -

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