Audrey Kline

• Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Interacted well with customers to build connections and nurture relationships.
• Trained and guided team members to maintain high productivity and performance metrics.
• Coordinated with team members to prepare orders on time.
• Managed day-to-day business operations.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Established foundational processes for business operations.
• Implemented business strategies, increasing revenue, and effectively targeting new markets.
• 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.
• Monitored food production to verify quality and consistency.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Developed close relationships with suppliers to source best ingredients.
• Set up and broke down kitchen for service.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Managed day-to-day business operations.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Consulted with customers to assess needs and propose optimal solutions.
• Generated revenues yearly and effectively capitalized on industry growth.
• Established foundational processes for business operations.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Implemented business strategies, increasing revenue, and effectively targeting new markets.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Monitored food production to verify quality and consistency.
• Set up and broke down kitchen for service.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Utilized culinary techniques to create visually appealing dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Developed close relationships with suppliers to source best ingredients.
• Implemented food cost and waste reduction initiatives to save money.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Set up and broke down kitchen for service.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• 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.
• Monitored food production to verify quality and consistency.
• Coordinated with team members to prepare orders on time.

• Proven track record of creating delicious dishes that exceed customer expectations
• Skilled in cost control and ordering procedures to ensure food cost remains within budget
• Experienced in developing and training kitchen staff to ensure quality standards are consistently met
• Expertise in implementing and managing food safety protocols
• Knowledgeable in the latest culinary trends and techniques
• Superb leadership and communication skills with the ability to motivate staff and create a positive working environment
• Ensuring that all food meets the highest quality standards and is served on time.
• Planning the menu and designing the plating presentation for each dish.
• Coordinating kitchen staff, and assisting them as required.
• Hiring and training staff to prepare and cook all the menu items.
• Stocktaking ingredients and equipment, and placing orders as needed.
• Enforcing best practices for safety and sanitation in the kitchen.
• Creating new recipes to regularly update the menu.
• Keeping track of new trends in the industry.
• Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues.
• Maintain relationships with suppliers
• Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment
• Oversee food preparation
• Manage hiring and kitchen staff
• Plan and execute the menu
• Ability to work any station on the line
• Oversaw preparation of creatively-designed recipes for Frank's Louisiana Kitchen.

• Oversee the chain of food preparation work done by line cooks
• Prepare soups, salads, and sauces, assist the head chef in preparing entrées, and ensure that food health and safety regulations are followed
• Supervise all food preparation activities and ensure that high standards of hygiene and cleanliness are maintained
• Advising our line cooks on suitable portion sizes, and ensuring that food items are stored at the correct temperatures
• Knowledgeable of various cooking techniques and have a passion for food
• Able to work in a fast-paced environment and demonstrate excellent organizational, communication, and time management skills
• Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats
• Plating and garnishing meal items in accordance with the instructions provided by the head chef
• Supervising the work of line cooks to ensure that all given tasks are completed in a timely manner
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment
• Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift
• Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination
• Assessing the quality of delivered food supplies to ensure that it meets restaurant standards
• Assist in the training of new line cooks
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance and increase profit margin's
• Solves problems that arise and seizes control of issues in the kitchen
• Assists with menu planning, inventory, and management of supplies
• Conduct inspections on kitchen equipment and perform routine cleaning and maintenance in compliance with food safety protocols
• Prepare meals in accordance with guest needs, including allergies and dietary restrictions

• Design creative and unique weekly menus
• Calculate Macros for specific health concerns
• Create recipes tailored to specific health concerns
• Prepare numerous identical dishes with consistent care, attention to detail and quality
• Order and maintain inventory and supplies
• Control inventory and all other food related cost to ensure the most profitability
• Waste control
• Budget accordingly
• Set appropriate pricing based on current market value
• Practice proper sanitation and food safety
• Prepare 200+ meals, portion to meet specific macros, plate, and deliver weekly
• Marketing and sales
• Customer service
• Plan and execute small catering jobs

• Hairstylist
• Customer service
• Styled hair for weddings, proms, and many other major events
• Used brand new coloring techniques and trends
• Educated guest on proper hair care
• Always recommended retail items for my clients at home use to maintain their hair and style
• Completed manual and computerized scheduling, bookkeeping, and inventory management
• I was responsible for my own marketing and advertising
• I maintained many hours of continuing education to help stay on top of current trends

• I owned, managed, and maintained 5 locations in Carthage, Lufkin, Diboll, Livingston, and Cleveland Texas
• Studied demographics, target audience, and locations for each area prior to determining the opening of a location
• Assessed competition and risk involved prior to investing and opening
• I trained employees and managers
• I managed all inventory and overhead for each club and made cost adjustments where needed
• Maintained my personal training certification through Cooper Institute and did training each year to further my knowledge of new workouts and current health trends. I then trained my employees on the new knowledge and implemented them into my clubs
• Built each business through exceptional customer service, direct marketing, and referrals
• Bookkeeping & payroll

Culinary School Graduate | Completion: June 2022