ANNE HERSTELL
Piscataway,NJ
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Looking to apply my skills and experience to new position.
Overview
1
1
Certification
Work History
COOK SUPERVISOR
HERITAGE OF CLARA BARTON
EDISON, NJ
2013 - Current
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Researched innovative recipes that could be added to the menu while staying within budgetary constraints.
- Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
- Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
- Monitored inventory levels and placed orders for necessary supplies as needed.
- Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
- Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for Residents.
- Monitor therapeutic diets for accuracy and appearance.
- Collaborated with team members on ideas for special events or promotions.
- Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
- Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Maintained clean work environment by enforcing sanitation standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
COOK SUPERVISOR/ASSISTANT FOOD SERVICE DIR.
Arden Court OF FARMINGTON
FARMINGTON, CT
2011 - 2013
- Created weekly schedules for kitchen staff based on business needs while maintaining labor cost controls.
- Solved customer complaints quickly and efficiently when necessary.
- Monitored waste levels throughout shift hours to reduce spoilage costs.
- Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
- Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
- Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
- Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for customers.
- Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
- Researched innovative recipes that could be added to the menu while staying within budgetary constraints.
COOK SUPERVISOR/ FOOD SERVICE DIRECTOR
WATERS EDGE HEALTH AND REHAB
MIDDLETOWN, CT
2005 - 2011
- PREPARATION OF MEALS FOR RESIDENTS ACCORDING TO THERAPEUTIC DIET
- SUPERVISION OF DIETARY STAFF AND MAINTAINING SANITATION
- ORDERING, INVENTORY AND STAFF TRAINING
- PREPARF FOOD FOR SPECIAL FUNCTIONS AND MARKETING EVENTS
Education
Associate of Applied Science - FOOD SERVICE
CONNECTICUT CULINARY INSTITUTE
Hartford, WI05-2005
Skills
- Kitchen Safety
- Food presentation
- Food Safety Regulations
- Team Supervision
- Portion Control
- Recipe Development
- Inventory Oversight
- Menu Planning
- Food Preparation
- Special Diets Knowledge
- Culinary creativity
- Customer Service
- Employee Scheduling
- Ordering and Requisitions
- Payroll Preparation
- Reliability
Certification
- Serve-Safe Certification
References
References available upon request.
Timeline
COOK SUPERVISOR
HERITAGE OF CLARA BARTON
2013 - Current
COOK SUPERVISOR/ASSISTANT FOOD SERVICE DIR.
Arden Court OF FARMINGTON
2011 - 2013
COOK SUPERVISOR/ FOOD SERVICE DIRECTOR
WATERS EDGE HEALTH AND REHAB
2005 - 2011
Associate of Applied Science - FOOD SERVICE
CONNECTICUT CULINARY INSTITUTE