Andrea Bowens

• Oversaw food preparation and monitored safety protocols.
• Motivated team of employees to maintain high standards of food preparation and efficiency.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Handled escalated resident concerns with speed and knowledgeable support to achieve optimal satisfaction.

• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
• Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
• Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
• Improved customer satisfaction by implementing new menu options and providing excellent food presentation.

• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.

While traveling to multiple locations needing a chef:

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and managed kitchen personnel and supervised related culinary activity.