Antoinette Rivers

Assisted in developing menus according to seasonal availability of ingredients as well as customer.

• Oversaw daily operations in the Kitchen including meal preparation, cooking methods, portion sizes and plate presentations.
• Catered events up to 350 people in house banquets as up to 150 guest.
• Trained new kitchen staff on proper food handling techniques and safety practices and regulations.

Inspected equipment regularly to identify necessary repairs or replacements.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Monitored sanitation practices to ensure that all employees adhere to health department regulation.
• Performed weekly inventory of food items stored in refrigerator or freezers as well as dry storage.
• Evaluated employees performance through observation of work habits, attitude toward customers and adherence to company policies.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.

• Supervised 30-60 inmates in daily kitchen meal preparation.
• Cooked and Supervised for over 600 inmates.
• Oversaw financial budgeting and fiscal Management to optimize resources.
• Oversaw quality control identity inconsistencies and malfunctions.
• Catered events for the Governor of Maryland and his guest.
• Taught inmates safe food handling as well equipment practices.