ANGELA NORMAN

• Resolved issues quickly to maintain productivity goals.
• Reviewed work for quality and compliance with company standards and design specifications.
• Standardized production procedures, job roles, and quality assurance guidelines.
• Managed continuous improvement initiatives to drive gains in quality, flow, and output.
• Estimated labor requirements to support anticipated workload.
• Sourced materials to keep up with production goals and meet customer demands.
• Delivered direct feedback to senior management regarding project visibility and status.
• Coordinated with other departments to align production with customer requirements.
• Enforced health and safety protocols to promote safe working environment.
• Updated logs and submitted timely reports detailing activities in line with regulatory standards.
• Skilled at working independently and collaboratively in a team environment
• Self-motivated, with a strong sense of personal responsibility
• Worked well in a team setting, providing support and guidance

• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Prepared recipe ingredients by washing, peeling, cutting, and measuring.
• Filled out daily shift log to record amount of food prepared, used and leftover.
• Kept pastry and dessert case stocked with fresh selections and arranged to entice orders.
• Backed up servers by setting up trays and completing some food deliveries.
• Set up each station on hot and cold side. Preparation according to daily check list.
• Preparing ticket orders in a timely matter
• Training New employees
• Running Salad, Flat top, CTX, and Fry Station in a timely Matter.
• Closing and shutting down each Stations at the end of the shift

• Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
• Operated fryer and cooked meats on grill.
• Followed recipes and food presentation standards at Red White and Brew.
• Complied with sanitation and nutrition regulations and safety standards.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ordered new ingredients and supplies to meet expected needs.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Mentored kitchen staff to prepare each for demanding roles.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Responsible for daily preparation according to Buffet menu and each Restaurant Outlet
• Overlooked all Line cooks 1 & 2 in the Main Kitchen

• Scaled out and mixed ingredients according to recipes and procedures.
• Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
• Created new dessert items for seasonal and special events.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas.
• Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
• Changed and sanitized cutting boards, benches and surfaces to avoid cross-contamination.
• Researched new dessert concepts and performed recipe analysis to increase overall sales.
• Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
• Directed catering for events with 150 to 200 attendees.
• 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.
• Supervised and enhanced work of 5-person team producing more than 150 plates per day.
• Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
• Personalized creations for holidays, weddings, graduations, and personal events.

• Managed training, disciplining and motivating employees.
• Produced consistently high-quality baked goods for customers.
• Collaborated with team members to complete tasks and maintain smooth running of bakery.
• Operated and maintained bakery equipment, including ovens and mixers.
• Packaged and labeled baked goods with accurate descriptions and ingredients.
• Trained and supervised new employees on bakery operations and procedures.
• Production of different types of cakes, Tea bread, Pies, Butter and Bavarian creams, cheese cakes, fillings

• Adhered to procedures in preparing food items.
• Cleaned and maintained work areas, equipment and utensils.
• Followed food safety practices and sanitation guidelines.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Maintained composure and work quality while under stress.
• Lifted and carried heavy materials.
• Prepared sandwiches, salads and other specialty items according to customer specifications.
• Catered all NFL Players, Mass Production for over 150,000 People
• Restaurant Operation on Game Days
• Maintained high personal grooming standards and uniform presentation.
• Monitored food temperature, discarding items not stored correctly.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.
• Seasoned and cooked food according to recipes or personal judgment and experience.
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Basic Culinary Arts, Saucier, Basic Baking, A La Carte, Meat Fabrication, International Cuisine, Advanced Baking & Pasty,

Catering & Garde Manger, Nutrition, Food Allergy Awareness, Restaurant Operation, Wine & Spirits, Purchasing, Servsafe, Restaurant Guest Service, Management, Human Resources