Ann Kamienski

• Prepared and cooked meals according to established recipes and dietary guidelines.
• Maintained cleanliness and organization in kitchen and dining areas.
• Assisted in menu planning to enhance student meal options and nutritional balance.
• Operated kitchen equipment safely, ensuring compliance with health regulations.

Line and prep cook.

• Developed and implemented seasonal menus focusing on nutritional balance and local ingredients.
• Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
• Collaborated with wellness team to create specialized dietary options for retreat participants.
• Streamlined inventory management processes, reducing waste through better forecasting and purchasing strategies.
• Trained new kitchen staff on culinary techniques and Kripalu's holistic food philosophy.
• Orchestrated large-scale events, coordinating menu planning, staffing, and execution to enhance guest experiences.
• Evaluated supplier partnerships to optimize quality of ingredients while maintaining budgetary constraints.
• Fostered a positive work environment by promoting teamwork and professional growth among kitchen staff.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Directed kitchen operations, ensuring high standards of food quality and presentation.
• Developed and implemented seasonal menus to enhance dining experience at Kimball Farms.
• Trained and mentored junior chefs, fostering skill development and teamwork in the kitchen.
• Managed inventory control, reducing waste through effective procurement and storage practices.
• Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.

• Assisted in daily preparation of high-quality dishes, ensuring consistency and presentation standards.
• Collaborated with head chef to develop seasonal menu items, enhancing culinary offerings and customer satisfaction.
• Managed inventory levels, minimizing waste through effective stock rotation and ordering practices.
• Trained new kitchen staff on food safety protocols and cooking techniques, fostering a productive team environment.