Anita Sherman

Created and implemented breakfast and lunch menu for K-5 elementary school meeting NSLP standards and guidelines.

• Developed and implemented standard operating procedures for food service staff.
• Conducted weekly employee meetings to discuss performance issues and training opportunities.
• Provided ongoing training for new employees on safe food handling practices.
• Ensured proper portioning and serving of meals according to established standards.
• Monitored employee performance and provided feedback for improvement opportunities.
• Assigned tasks and monitored progress of all kitchen personnel.
• Maintained records of food inventory, supplies, and equipment.
• Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
• Hired, trained, motivated and evaluated team members in order to maximize productivity levels.
• Monitored quality of dishes served by tasting them periodically throughout the day.
• Performed routine maintenance checks on all kitchen equipment including ovens, stoves, refrigerators.
• Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Adhered to company food, safety, quality and sanitation policies.
• Collaborated with health inspectors to address any compliance issues promptly.

• Worked serving and pouring wine and taking orders and serving foodat an established, well respected Winery where grapes were grown and wine was made on premises. Engaged in seminars and workshops relating to the job.
• Provided customer service by answering inquiries and providing information about winery products.