Bernadette Barr
Winston-Salem,USA
Summary
Dynamic culinary expert with over 25 years of experience in preparing high-quality dishes and optimizing kitchen operations. Renowned for exceptional teamwork and adaptability in fast-paced environments, consistently responding to evolving demands. Expertise includes food preparation, safety, and sanitation, complemented by a refined palate and a strong eye for presentation. Reliable and results-driven professional dedicated to delivering outstanding culinary experiences that exceed expectations.
Overview
28
28
years of professional experience
Work History
Cook 1
NC Baptist Hospital
Winston-Salem, NC
02.2025 - 01.2026
- 5 line cooks in the preparation and execution of daily menu items, ensuring high-quality and timely service
- Developed and implemented new recipes and cooking techniques, resulting in an expanded menu selection and increased customer satisfaction
- Managed inventory levels to minimize waste while ensuring all necessary ingredients were readily available for efficient food preparation
- Prepared and cooked meals following dietary restrictions and hospital protocols.
- Ensured kitchen cleanliness and maintained food safety standards consistently.
- Assisted in menu planning by providing feedback on meal preferences and nutritional value.
- Collaborated with team members to streamline food preparation processes for efficiency.
- Trained new staff on kitchen operations, safety procedures, and equipment usage.
- Monitored stock levels of ingredients and coordinated inventory management effectively.
- Implemented quality control measures to enhance food presentation and taste consistency.
- Participated in continuous improvement initiatives to optimize kitchen workflows and service delivery.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
Front Desk Associate/Night Auditor
Wingate by Wyndham
High Point, NC
12.2022 - 12.2023
- Managed guest check-in and check-out processes efficiently.
- Provided exceptional customer service to enhance guest experience.
- Resolved guest inquiries and complaints promptly and professionally.
- Coordinated room assignments and maintained accurate reservation records.
- Assisted in training new front desk staff on procedures and systems.
- Collaborated with housekeeping to ensure timely room availability for guests.
- Handled high-pressure situations calmly, maintaining professionalism at all times.
- Organized front desk area to maintain a professional and welcoming appearance for guests.
- Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
- Maintained cleanliness and organization of front desk area.
- Resolved guest issues effectively, ensuring a positive customer experience.
- Developed strong rapport with returning guests through attentive service and personalized interactions.
- Enhanced guest satisfaction by promptly addressing inquiries and providing accurate information.
- Performed basic daily bookkeeping tasks.
- Collected room deposits, fees, and payments.
- Answered guest questions and offered referrals to local points of interest.
- Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
- Implemented strategies to improve workflow efficiency at the front desk.
- Monitored inventory of supplies and ordered necessary materials as needed.
- Assisted in training new hires on front desk operations, contributing to overall team cohesion and productivity.
Line Cook/Prep Cook
CityBBQ
High Point, NC
12.2022 - 12.2023
- Executed preparation and cooking of menu items in alignment with established recipes and quality standards.
- Ensured kitchen workspace remained clean and organized to support compliance with health standards.
- Monitored and controlled kitchen equipment, ensuring proper operation and compliance with safety measures.
- Implemented strategies for food inventory control in partnership with team members, focusing on waste reduction and operational efficiency during service periods.
- Facilitated training sessions for new staff on cooking techniques, safety protocols, and food handling best practices.
- Optimized food preparation processes to enhance kitchen efficiency.
- Contributed to menu development by evaluating dish presentation and flavor profiles.
- Oversaw stock level monitoring and coordinated supplier communications to ensure timely delivery of fresh ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Breakfast Attendant and Front Desk
Wingate by Wyndham
High Point, NC
08.2021 - 12.2022
- Prepared and served breakfast items, ensuring freshness and quality standards.
- Maintained cleanliness and organization of dining area to enhance guest experience.
- Assisted guests with menu options, providing friendly and efficient service.
- Monitored inventory levels, coordinating with suppliers for timely restocking of supplies.
- Implemented food safety protocols to ensure compliance with health regulations.
- Trained new staff on breakfast preparation techniques and customer service best practices.
- Developed streamlined processes for food preparation, improving overall efficiency in service delivery.
- Collaborated with management to adjust menu offerings based on guest feedback and seasonal availability.
- Operated kitchen equipment safely and efficiently, resulting in consistent quality of prepared foods.
- Displayed strong attention to detail when setting up buffet stations or cleaning the dining area after service.
- Maintained proper food handling procedures by following safety and sanitation guidelines diligently.
- Adhered to hotel brand standards when preparing meals and maintaining the appearance of the dining area.
- Handled high-pressure situations calmly while multitasking effectively during peak service times.
- Restocked serving dishes, utensils, and condiments as needed to ensure optimal availability for guests throughout breakfast service hours.
- Prepared various breakfast dishes, resulting in a diverse and satisfying menu to cater to guest preferences.
- Contributed to a positive atmosphere by engaging in friendly interactions with both guests and coworkers alike.
- Managed time efficiently to complete all assigned tasks before the start of breakfast service each day.
- Set up buffet stations daily, displaying an appealing presentation of food items for guests to enjoy.
- Enhanced customer satisfaction by promptly and efficiently preparing breakfast items.
- Ensured cleanliness of dining area, maintaining a welcoming environment for guests.
- Assisted management with training new hires on proper food handling techniques and best practices for providing excellent guest experiences.
- Monitored food inventory levels, minimizing waste and ensuring freshness of ingredients.
- Managed food preparation tasks effectively, meeting the demands of peak service hours with ease.
- Provided exceptional customer service, addressing guest inquiries and resolving issues in a timely manner.
- Collaborated with fellow team members to maintain smooth operations during busy breakfast hours.
- Participated in regular staff meetings to discuss improvements or address any concerns within the team.
- Proactively sought feedback from guests regarding their experience, using it constructively to improve future service.
- Greeted guests and seated promptly, providing special accommodation for handicapped diners and small children.
- Monitored food and beverage supplies, assisting with restocking when needed.
- Established rapport with customers by providing friendly and attentive service.
- Assisted with bussing tables and cleaning up spills.
- Assisted customers with carry-out service.
- Monitored dining room inventory and replenished as necessary.
- Answered customer questions about food and beverage items and assisted with menu selections.
- Delivered exceptional guest experiences through attentive service and quick response to issues.
- Addressed customer complaints and inquiries to verify satisfaction.
- Offered product samples, answered questions and helped customers find items.
- Provided attentive service and proactively assessed guest needs.
- Assisted wait staff with timely food delivery and guest requests.
Breakfast Chef
Hilton Hotels Corporation
Clearwater, FL
12.2020 - 07.2021
- Followed precise recipes and standards to prepare and cook a variety of breakfast items for optimal guest satisfaction.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Oversaw food quality and presentation standards to ensure customer satisfaction.
- Coordinated with team members to ensure prompt meal service delivery during high-demand periods.
- Trained new staff on cooking techniques, safety protocols, and kitchen operations.
- Developed new breakfast menu items based on seasonal ingredients and customer feedback.
- Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
- Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Managed inventory levels efficiently, proactively ordering supplies as needed to prevent shortages.
- Developed daily specials to utilize seasonal ingredients, reducing food waste and increasing menu variety.
- Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
- Exhibited strong multitasking abilities to simultaneously manage multiple cooking stations during busy service periods.
- Ensured optimal freshness of ingredients with proper storage techniques and rotation practices.
- Maximized kitchen efficiency by effectively organizing and managing food preparation tasks.
- Demonstrated excellent attention to detail when plating dishes, ensuring appealing presentation that met restaurant standards.
- Prepared and cooked a variety of omelets to meet customer preferences and enhance dining experience.
Head Chef
The Marker Hotel
Key West, FL
07.2020 - 12.2020
- Oversaw daily kitchen operations, ensuring efficient food preparation and service quality.
- Developed and implemented new menu items, enhancing customer satisfaction and culinary variety.
- Trained and mentored junior cooks, fostering skill development and teamwork in the kitchen.
- Managed inventory control, reducing waste through effective stock rotation and purchasing strategies.
- Established safety standards and protocols, maintaining compliance with health regulations in the kitchen.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Conducted regular staff evaluations, identifying areas for improvement and facilitating training sessions.
- Streamlined kitchen workflows by introducing new cooking techniques and equipment utilization strategies.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Developed new menu items for increased customer satisfaction and repeat business.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
- Created seasonal rotation of dishes, keeping menu fresh and exciting while also highlighting local ingredients.
- Improved customer satisfaction with introduction of signature dishes that became customer favorites.
- Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
- Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
- Managed kitchen budget effectively, keeping costs within targets while still delivering high-quality dishes.
- Streamlined kitchen operations, leading to smoother service during peak hours by implementing efficient prep schedules.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
- Conducted inventory management to minimize waste, ensuring optimal stock levels were maintained for all kitchen essentials.
- Oversaw kitchen equipment maintenance schedule, ensuring all tools and appliances were in top working condition.
- Designed special menus for events, accommodating dietary restrictions and preferences, which led to increase in event bookings.
- Boosted team morale and reduced turnover, conducting regular training sessions on culinary techniques and kitchen safety.
- Balanced menu offerings to cater to both traditional tastes and contemporary dietary trends, broadening restaurant's appeal.
- Enhanced menu variety by introducing innovative recipes tailored to seasonal ingredients.
- Coordinated with front-of-house staff to ensure seamless communication and high level of customer service during meal service.
- Developed waste reduction program that minimized food spoilage and cut down on unnecessary expenses.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
Line Cook
Southernmost Beach Resort
Key West, FL
03.2020 - 12.2020
- Expo, line lead, saute fry and apps breakfast cook salads
- Prepared diverse menu items in fast-paced kitchen environment.
- Maintained cleanliness and organization of workstations to ensure food safety compliance.
- Collaborated with team members to execute high-volume service seamlessly.
- Assisted in inventory management, ensuring adequate stock levels for daily operations.
- Operated kitchen equipment safely and efficiently while adhering to operational protocols.
- Contributed to menu development by providing feedback on seasonal ingredients and dish presentation.
- Trained new staff on cooking techniques and restaurant procedures for consistency in food quality.
- Implemented process improvements that enhanced workflow efficiency during peak service hours.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Optimized food presentation, resulting in positive customer feedback and increased social media attention.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Developed innovative, creative menu items and recipes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Verified proper portion sizes to consistently attain high food quality standards.
Breakfast Cook
Hilton Hotels Corporation
Clearwater, FL
11.2019 - 01.2021
- Prepared and cooked breakfast items according to established recipes and standards.
- Collaborated with team members to ensure timely meal service during peak hours.
- Monitored food quality and presentation to meet customer satisfaction.
- Assisted in inventory management by tracking stock levels and ordering supplies as needed.
- Implemented process improvements to enhance efficiency in food preparation workflows.
- Demonstrated excellent attention to detail when plating dishes, ensuring visually appealing presentation that met restaurant standards.
- Earned recognition from management for consistent punctuality and reliability in fulfilling shift responsibilities.
- Collaborated with fellow team members to maintain smooth kitchen operations during peak service hours.
- Participated in regular equipment maintenance checks, ensuring all tools were functioning properly for optimal productivity.
- Improved workflow efficiency through proactive communication with front-of-house staff regarding order statuses and potential delays.
- Continually expanded culinary knowledge through ongoing research and experimentation, staying current on industry trends and best practices.
- Reduced wait times for guests by swiftly preparing high-quality breakfast dishes in a timely manner.
- Efficiently executed large catering orders for events such as corporate meetings or social gatherings, maintaining quality standards while meeting tight deadlines.
- Collaborated with other personnel to produce and modify menus and selections.
- Assisted in training new hires, sharing valuable skills and knowledge for successful job performance.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Contributed to menu planning discussions, offering suggestions based on customer feedback and personal expertise in breakfast cuisine trends.
- Measured and mixed ingredients according to precise recipes for best results.
- Showcased culinary creativity by developing innovative breakfast offerings that delighted customers and increased repeat business.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and supervised cooking staff to expertly meet daily needs.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Suggested actionable improvements to streamline training procedures.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Monitored food quality and presentation to maintain high standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Adjusted recipes based on ingredient availability or customer request.
- Planned menus for different events, seasons and customer requests.
- Trained new staff on cooking techniques, safety protocols, and kitchen operations.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Developed new breakfast menu items based on seasonal ingredients and customer feedback.
- Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
- Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Developed daily specials to utilize seasonal ingredients, reducing food waste and increasing menu variety.
- Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
- Exhibited strong multitasking abilities to simultaneously manage multiple cooking stations during busy service periods.
- Ensured optimal freshness of ingredients with proper storage techniques and rotation practices.
- Maximized kitchen efficiency by effectively organizing and managing food preparation tasks.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Cooked on the omellet station
Line Cook Bartender/ Grill Cook/ Banquet Server/ Food Runner
LGC Hospitality
Tampa, FL
01.2014 - 2020
- LGC Hospitality - Tampa, FL
- March 2015 to Present
- Responsibilities
- Bartended at the Amalie and grill cook and prep cook for Aramark at Several of there locations, also worked tropical field and banquet serve at the Tampa convention center and the Marriott waterside Tampa and the Hilton downtown Tampa and at the University of Tampa. And the Florida Aquarium and The Vinoy and other venues.
Cook/Prep
The Vinoy Renaissance Hotel
Saint Petersburg, FL
11.2015 - 08.2019
- Garde Marge prep cook and omelet cook and received service award
- Prepared high-quality dishes following established recipes and presentation standards.
- Collaborated with kitchen staff to ensure smooth service during peak hours.
- Maintained cleanliness and organization of workstations to comply with health regulations.
- Assisted in inventory management and stock rotation to minimize waste.
- Executed daily prep tasks efficiently, ensuring timely meal service for guests.
- Trained new team members on kitchen protocols and equipment usage.
- Contributed to menu development by providing feedback on ingredient sourcing and dish innovation.
- Implemented process improvements that enhanced kitchen workflow and reduced preparation times.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
- Trained new kitchen staff, ensuring they met restaurant's high standards.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Baker/ Cashier/ Server/ Pantry Chef/ Stir
Old Country Buffet
Medford, MA
01.2011 - 12.2014
- Fry cook/ Line Server
- Baked all the baked goods in the bakery department and prepped all the salads and a stir fry cook on action station in the dining room. Also interact with the guest by cashiering and being a server and replenishing fresh food on the buffet bar.
- Baked a variety of breads, pastries, and desserts to meet daily menu requirements.
- Maintained cleanliness and organization of baking stations to ensure compliance with safety standards.
- Assisted in inventory management by tracking ingredient usage and reporting shortages.
- Operated commercial kitchen equipment including ovens, mixers, and proofers effectively.
- Collaborated with team members to streamline production processes and improve efficiency.
- Trained new staff on baking techniques and safety protocols for optimal performance.
- Implemented quality control measures to ensure consistency in product presentation and taste.
- Developed new recipes based on customer feedback to enhance menu offerings regularly.
- Prepared dough for variety of pastries, cakes and breads.
- Processed customer transactions efficiently using point-of-sale systems.
- Maintained cleanliness and organization of checkout area to enhance customer experience.
- Assisted customers with inquiries, providing accurate information about menu items and promotions.
- Monitored inventory levels, reporting discrepancies to management for timely replenishment.
- Enhanced customer loyalty by participating in rewards program enrollment.
- Supported marketing initiatives by setting up and maintaining promotional displays.
- Implemented process improvements that reduced wait times for customers during busy periods.
- Collaborated with team members to ensure timely service during peak hours.
Garde Manger Cook
Intercontinental Hotels Group
Boston, MA
01.2007 - 12.2011
- Assisted in maintaining cleanliness and organization of kitchen workspace and equipment.
- Prepared and arranged cold dishes, salads, and appetizers with attention to presentation.
- Collaborated with culinary team to ensure timely preparation of menu items for service.
- Monitored inventory levels of ingredients, reporting shortages to kitchen management promptly.
- Implemented proper food storage techniques to minimize waste and ensure freshness.
- Trained junior staff on safe food handling practices and kitchen protocols effectively.
- Developed new recipes for seasonal menus, enhancing offerings and guest satisfaction.
- Streamlined workflow processes within the garde manger station to increase efficiency during peak hours.
- Streamlined production processes by organizing mise en place before each shift, improving overall efficiency in the kitchen.
- Collaborated with team members to expedite orders accurately and promptly, ensuring customer satisfaction.
- Performed regular inventory checks on perishable items to ensure freshness while minimizing spoilage rates.
- Ensured timely preparation of dishes by working efficiently under pressure during busy service hours.
- Upheld strict food safety guidelines when handling raw ingredients, maintaining a safe and sanitary work environment.
- Adapted quickly to changing menu requirements based on customer preferences or ingredient availability issues.
- Developed new recipes by experimenting with flavors and textures, providing unique offerings for diners.
- Trained new employees on proper techniques for salad preparation and assembly, fostering a consistent standard across the team.
- Kept up with industry trends by attending culinary workshops and conferences, incorporating new techniques into daily practices for continuous improvement.
- Received positive feedback from customers on dish quality and presentation, reflecting a commitment to excellence in the garde manger role.
- Consistently met deadlines for preparing large quantities of hors d''oeuvres for catering events or special functions within the restaurant setting.
- Prepared fresh, visually appealing salads and cold appetizers, contributing to an enjoyable dining experience for guests.
- Utilized creativity in constructing visually appealing buffet displays, showcasing a variety of dishes for guests to enjoy.
- Assisted with menu planning by collaborating with chefs and considering seasonal ingredients for diverse dishes.
- Maintained high standards of cleanliness and organization in the kitchen, leading to efficient meal preparation.
- Crafted intricate garnishes to enhance dish presentation, elevating guest satisfaction levels.
- Enhanced presentation quality by utilizing artistic food plating techniques.
- Mastered various knife skills for precise cutting and preparation of fruits, vegetables, and meats.
- Reduced food waste through proper portioning and storage techniques, resulting in cost savings for the establishment.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Responded to and managed guest concerns and complaints, establishing direct connections with customers and resolving conflicts when necessary.
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes, and risk management regulations.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Expeditor
New England Patriots
Foxborough, MA
01.2004 - 12.2007
- Organized a pantry put together drink orders for the suites and organized all food that comes up from the kitchen, and bring them to the suites in a timely manner. And delegate work with my staff in my pantry.
Inseat Supervisor/Banquet Server
Aramark Fenway Park
Boston, MA
02.2004 - 10.2007
- Supervised a pantry of a staff of 25 and made sure the pantry was fully stocked for the day and hand out orders to my wait staff and runners, handle all cash transactions and made sure there was enough food cooked for the day, delegated cleaning duties at the end of the night, and did all cash outs of the servers. Also did banquet server for banquets at fenway park and Both convention centers in Boston.
Line Cook/ Grill Cook
Old Country Buffet
Brockton, MA
01.2004 - 12.2005
- Line cook and Grill cook, prepped and prepared food everyday. Prepared bakery items daily and maintained temperature of foods and made sure that fresh food for the buffet bar was maintained through the day. And also was on the steam side making sauces, and soups. Also a breakfast cook
- Prepared and cooked menu items according to standardized recipes.
- Ensured food safety and sanitation protocols were consistently followed.
- Operated kitchen equipment, including grills, fryers, and ovens efficiently.
- Maintained cleanliness of workstations and kitchen areas throughout shifts.
- Collaborated with team members to streamline meal prep processes.
- Adapted quickly to changing menu items and daily specials as needed.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
- Maintained cleanliness and organization of grill station for efficient workflow.
- Followed food safety guidelines to ensure quality and compliance standards were met.
- Assisted in training new staff on grilling techniques and kitchen protocols.
- Collaborated with kitchen team to coordinate meal preparation during peak hours.
- Implemented improvements in cooking processes, enhancing overall food quality and service speed.
- Adapted to changing menu items and special requests from customers efficiently.
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Stored and handled goods correctly to maintain freshness and condition.
- Effectively communicated with fellow team members to coordinate dish preparation during peak service hours.
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Closely followed recipes and presentation guidelines to maintain consistency across menu items.
- Managed food stock levels to ensure fresh ingredients were always available for grilling.
- Improved safety in kitchen by enforcing strict adherence to health and safety guidelines.
- Optimized grill temperatures for different foods, enhancing taste and texture.
- Implemented cleaning schedule for grill area, ensuring spotless working environment.
- Ensured timely delivery of orders, managing multiple grill stations simultaneously.
- Operated and maintained grills, fryers and other cooking equipment.
- Streamlined food preparation process, reducing order turnaround time.
- Enhanced dining experience by maintaining high standards of hygiene and cleanliness in grill area.
- Checked freshness and quality of ingredients.
- Monitored food temperatures for proper cooking and safe consumption.
- Restocked stations and supplies during slower periods between rushes.
- Followed recipes and cooking techniques for consistent results.
- Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Checked food temperature regularly to verify proper cooking and safety.
Cashier/Server
Golden Corral
Mount Airy, NC
01.2001 - 12.2003
- Prepared and baked a variety of breads, pastries, and desserts using industry-standard techniques.
- Operated commercial baking equipment, ensuring adherence to safety and quality standards.
- Assisted in inventory management by tracking ingredient supplies and placing orders as needed.
- Maintained cleanliness and organization of workstations to promote an efficient baking environment.
- Collaborated with team members to develop new recipes and improve existing product offerings.
- Trained junior staff on baking techniques, equipment operation, and food safety protocols.
- Implemented process improvements that enhanced production efficiency and reduced waste in the bakery.
- Monitored product quality during production to ensure consistency and compliance with customer expectations.
- Produced consistently high-quality baked goods for customers.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
- Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Managed customer service operations, including taking orders and resolving complaints.
- Operated cash registers and processed payments accurately.
- Provided excellent customer service, answering questions about products and offering personalized recommendations based on individual preferences.
- Increased production efficiency through effective time management and multitasking during busy periods.
- Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.
- Maintained accurate inventory of baking supplies and ingredients.
- Consistently met deadlines for catering orders by effectively prioritizing tasks according to urgency.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Trained and supervised new employees on bakery operations and procedures.
- Adjusted recipes based on available ingredients or dietary restrictions,
- Created appealing displays to showcase products in bakery.
- Contributed to team success by training new employees on baking techniques, safety protocols, and equipment operation.
- Developed creative seasonal recipes, attracting new customers and increasing bakery sales.
- Enhanced bakery's reputation for quality by consistently producing high-standard baked goods.
- Customized cake designs according to customer requests, increasing satisfaction and repeat business.
- Managed inventory for cost-effectiveness, ensuring no shortage of ingredients and minimizing waste.
- Initiated customer feedback system to gather insights on product preferences and areas for improvement.
- Developed new recipes to expand bakery's offerings and attract new customers.
- Participated in local food fairs to promote bakery, resulting in increased foot traffic and sales.
- Contributed to menu planning meetings with innovative ideas, keeping bakery's offerings fresh and competitive.
- Trained new staff in bakery operations, improving overall team efficiency and product consistency.
- Streamlined baking processes, reducing preparation time without compromising quality of baked goods.
- Increased customer satisfaction with friendly and efficient service.
- Adapted baking techniques for special dietary needs, expanding customer base to include those with dietary restrictions.
- Coordinated with front-of-house team to ensure timely display of fresh baked goods, enhancing customer experience.
- Resolved customer complaints with empathy and professionalism, maintaining positive bakery image.
- Achieved significant reduction in customer wait times by optimizing workflow and baking schedules.
- Leveraged social media to showcase bakery creations, significantly increasing online engagement and inquiries.
- Implemented system for tracking ingredient usage, reducing costs by optimizing order quantities.
- Conducted monthly inventory audits to ensure accuracy and accountability of stock levels.
- Collaborated with local suppliers to secure high-quality ingredients, enhancing flavor of bakery products.
- Maintained cleanliness and organization in baking area, meeting health and safety standards.
- Improved energy efficiency in bakery by optimizing equipment use and reducing unnecessary power consumption.
- Followed food safety standards when handling ingredients.
- Cleaned and maintained kitchen equipment and oven.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Packaged finished products for sale.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Decorated cakes, cupcakes and other pastries according to customer requests.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Trained new employees on bakery methods and procedures.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Prepared frostings and other toppings for cakes and pastries.
- Processed customer orders and payment transactions.
- Replenished bakery items in display cases.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Managed display cases to verify freshness and attractiveness of products.
- Determined baking times for various items.
- Cut and shaped dough for pies, rolls and other pastries.
- Processed customer transactions efficiently using point-of-sale systems.
- Assisted in maintaining cleanliness and organization of checkout area.
- Collaborated with team members to ensure smooth operation during peak hours.
- Provided exceptional customer service by addressing inquiries and resolving issues promptly.
- Adhered to cash handling procedures, ensuring accuracy in cash drawer management.
- Trained new employees on register functions and customer service protocols.
- Implemented strategies to reduce wait times, enhancing overall customer satisfaction.
- Monitored inventory levels at checkout, reporting discrepancies as needed.
- Greeted customers entering store and responded promptly to customer needs.
- Welcomed customers and helped determine their needs.
- Worked flexible schedule and extra shifts to meet business needs.
- Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
- Maintained a balanced cash drawer, ensuring accurate accounting at the end of each shift.
- Built relationships with customers to encourage repeat business.
- Helped customers complete purchases, locate items, and join reward programs.
- Restocked and organized merchandise in front lanes.
- Assisted customers with returns, refunds and resolving transaction issues.
- Counted money in cash drawers at beginning and end of shifts to maintain accuracy.
- Stocked, tagged and displayed merchandise as required.
- Assisted customers with inquiries and provided exceptional service, resulting in positive feedback from shoppers.
- Resolved customer complaints professionally, leading to improved customer relations and loyalty.
- Handled multiple payment methods securely, minimizing discrepancies and potential losses.
- Answered questions about store policies and addressed customer concerns.
- Enhanced customer satisfaction by providing efficient and accurate cash transactions.
- Contributed to store success by maintaining high standards of cleanliness throughout the facility.
- Addressed customer needs and made product recommendations to increase sales.
- Mentored new employees on cashier duties and best practices, improving overall staff performance.
- Collaborated with team members to achieve sales targets and maintain a clean, well-stocked store environment.
- Adapted quickly to new technologies implemented at POS systems, ensuring seamless transition periods for both staff and customers.
- Streamlined checkout process for increased efficiency and reduced waiting times.
- Provided backup support for other departments when needed, showcasing versatility within the retail environment.
- Ensured compliance with company policies and procedures while processing transactions efficiently.
- Exceeded productivity goals through consistent attention to detail and organization during busy shifts.
- Promoted store promotions and incentive programs to increase overall sales revenue.
- Managed inventory levels effectively, reducing stock shortages and minimizing wastage.
- Developed rapport and fostered brand loyalty by offering personalized service.
- Enhanced customer service experience by efficiently processing purchases and returns.
- Facilitated smoother checkout process, trained new employees on POS systems.
- Implemented loss prevention strategies, reducing instances of theft at checkout.
- Enhanced shopping experience, provided product information and location assistance.
- Improved efficiency, organized checkout area for optimal workflow.
- Contributed to clean and safe shopping environment, performed regular sanitation of checkout area.
- Fostered positive customer relations by resolving complaints and inquiries promptly.
- Increased sales of promotional items by informing customers about current offers.
- Ensured accuracy in financial transactions, reconciled cash with receipts daily.
- Improved store atmosphere with thorough and prompt cleaning of checkout area.
- Assisted in inventory management, contributing to reduction in stock discrepancies.
- Strengthened team morale and cooperation by assisting coworkers during peak hours.
- Boosted team efficiency, shared best practices in cash handling and customer interaction.
- Maintained up-to-date knowledge of store policies and procedures, ensuring compliance in all transactions.
- Managed cash drawer accurately, ensuring all transactions balanced at end of day.
- Reduced processing errors by meticulously following transaction procedures.
- Performed cash, card, and check transactions to complete customer purchases.
- Operated cash register to record transactions accurately and efficiently.
- Handled cash with high accuracy and took care to check bills for fraud.
- Used POS system to enter orders, process payments and issue receipts.
- Learned duties for various positions and provided backup at key times.
- Worked with floor team and managers to meet wide range of customer needs.
- Responded promptly to requests for assistance, spills and customer inquiries.
- Processed refunds and exchanges in accordance with company policy.
- Reconciled cash drawer at start and end of each shift, accounting for errors, and resolving discrepancies.
- Maintained current knowledge of store promotions and highlighted sales to customers.
- Encouraged customers to make additional purchases by highlighting current deals and keeping lane well-stocked.
- Set up new sales displays each week with fresh merchandise.
- Conducted inventory counts by adding each item in stock and documenting in computer system.
- Provided exceptional customer service in fast-paced dining environment.
- Managed multiple tables efficiently while maintaining high service standards.
- Collaborated with kitchen staff to ensure timely food delivery and order accuracy.
- Assisted in training new servers on menu details and service protocols.
- Handled cash transactions and processed payments accurately at point of sale.
- Resolved guest complaints promptly, ensuring satisfaction and repeat business.
- Maintained cleanliness and organization of dining area to enhance guest experience.
- Adapted quickly to changing priorities during peak service hours, ensuring smooth operations.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Bussed and reset tables to keep dining room and work areas clean.
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
- Assisted in training new hires, providing guidance on restaurant standards and best practices.
- Handled cash transactions accurately, contributing to balanced daily financial reports.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Maximized table turnover rate by managing reservations and seating arrangements.
- Kept up with fast-paced environments, ensuring timely delivery of orders during peak hours.
- Trained new staff on menu knowledge and service protocols, raising team's overall performance.
- Utilized knowledge of menu to make recommendations, enhancing customer dining experience.
- Ensured customer satisfaction with detailed attention to special dietary needs and preferences.
- Boosted repeat customer rates, remembered regular guests' preferences and greeted them by name.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Answered customers' questions, recommended items, and recorded order information.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
Server
Mohegan Sun
Uncasville, CT
01.2000 - 12.2001
- Provided exceptional customer service in high-volume dining environment.
- Facilitated efficient order processing and delivery to enhance guest satisfaction.
- Collaborated with kitchen staff to ensure timely meal preparation and presentation.
- Maintained cleanliness and organization of dining areas throughout shifts.
- Assisted in training new team members on service protocols and menu knowledge.
- Adapted quickly to changing priorities during peak business hours.
- Resolved guest inquiries and concerns promptly to maintain positive experiences.
- Supported inventory management by monitoring stock levels and reporting shortages.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Maintained a clean and orderly dining area for an enjoyable guest experience.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
- Resolved customer complaints promptly and professionally to maintain positive reputation.
- Set positive tone for entire dining experience as first point of contact for incoming guests.
- Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
- Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
- Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Coordinated with kitchen staff to ensure timely delivery of orders, resulting in satisfied customers.
- Used slow periods to restock supplies, ice, trays, and delivery bags.
- Adhered to proper food handling procedures and safety guidelines for the well-being of guests and team members alike.
- Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
- Implemented effective communication strategies between front-of-house and back-of-house staff for streamlined operations.
- Consistently met or exceeded performance goals related to sales targets, customer satisfaction ratings, and order accuracy.
- Learned and followed local alcohol laws to keep restaurant compliant with regulations.
- Contributed to inventory management by monitoring stock levels.
- Facilitated team-oriented atmosphere, assisting coworkers during rush periods to ensure smooth operations.
- Enhanced team efficiency, collaborating effectively in high-pressure settings.
- Assisted in planning and execution of special events, contributing to restaurant's reputation for hosting.
- Resolved customer complaints with calm, solution-focused approach, ensuring guest satisfaction.
- Ensured accurate cash handling and processed transactions swiftly, contributing to restaurant's financial accuracy.
- Streamlined order-taking process to minimize wait times for diners.
- Increased sales by suggesting additional items like desserts and drinks based on customers' orders.
- Adapted to diverse customer needs, providing personalized service that increased guest satisfaction.
- Maintained high standards of personal appearance and hygiene, reflecting positively on establishment.
- Built rapport with guests to enhance their dining experience and encourage return visits.
- Maintained cleanliness and organization in dining area, contributing to welcoming atmosphere.
- Coordinated with kitchen staff to ensure order accuracy and timely preparation of dishes.
- Improved dining experience by providing prompt, attentive service to guests.
- Managed inventory of dining supplies to prevent shortages during service.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Processed orders and sent to kitchen employees for preparation.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Increased sales significantly by upselling higher-end products to customers.
- Inspected dishes and utensils for cleanliness.
- Checked guests' identification before serving alcoholic beverages.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Cultivated warm relationships with regular customers.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
- Bussed and reset tables to keep dining room and work areas clean.
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
- Handled cash transactions accurately, contributing to balanced daily financial reports.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Maximized table turnover rate by managing reservations and seating arrangements.
- Kept up with fast-paced environments, ensuring timely delivery of orders during peak hours.
- Boosted repeat customer rates, remembered regular guests' preferences and greeted them by name.
- Ensured customer satisfaction with detailed attention to special dietary needs and preferences.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
Baker/ Team Leader & Team Trainer/ Server/ Cashier/ Host
Golden Corral
Mount Airy, NC
01.1998 - 12.2000
- Prep and cooked all items for the bakery department and was team leader and trainer for new employees, covered other server's shift and also was a cashier and a host.
- Prepared a variety of baked goods, ensuring quality and consistency.
- Monitored inventory levels, restocking supplies as needed to maintain production flow.
- Assisted in training new staff on baking techniques and safety protocols.
- Maintained cleanliness and organization of workstations to meet health standards.
- Operated ovens and mixers efficiently, optimizing baking processes for better output.
- Developed new recipes, contributing to innovative product selections for customers.
- Supervised daily operations, ensuring efficient service and adherence to quality standards.
- Managed inventory levels, coordinating with suppliers to maintain stock availability.
- Implemented process improvements that enhanced team productivity and reduced wait times.
- Resolved customer issues promptly, fostering positive dining experiences and loyalty.
- Analyzed team performance metrics to identify training needs and drive continuous improvement.
- Conducted regular staff meetings to communicate goals, updates, and best practices effectively.
- Ensured compliance with health and safety regulations, promoting a safe working environment for all employees.
- Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
- Led by example, demonstrating commitment and professionalism that inspired team members to excel.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Oversaw quality control measures, maintaining high standards for all project outputs.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Defined clear targets and objectives and communicated to other team members.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Cross-trained existing employees to maximize team agility and performance.
- Set positive example for team members by providing high-quality, efficient service.
- Led by example in all aspects of work, instilling a strong sense of professionalism and dedication within the team.
- Supported servers, food runners, and bussers with keeping dining area ready for every guest.
- Backed up servers by checking on tables and retrieving items for guests.
- Seated patrons based on guest preferences and seating availability.
- Opened and closed seating sections according to volume of guests.
- Cross-trained to handle different restaurant roles, including bar, kitchen and to-go stations.
- Rearranged tables and chairs for large parties and retrieved high chairs for children.
- Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
- Maintained balanced cash drawer with correct money values and accurate documentation.
- Prepared dough for variety of pastries, cakes and breads.
- Complied with health and safety codes to protect staff and customers.
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Ensured product freshness by implementing proper storage techniques and regularly rotating stock.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Operated cash registers and processed payments accurately.
- Managed customer service operations, including taking orders and resolving complaints.
- Provided excellent customer service, answering questions about products and offering personalized recommendations based on individual preferences.
- Increased production efficiency through effective time management and multitasking during busy periods.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Ensured customer satisfaction with detailed attention to special dietary needs and preferences.
- Boosted repeat customer rates, remembered regular guests' preferences and greeted them by name.
- Kept up with fast-paced environments, ensuring timely delivery of orders during peak hours.
- Maximized table turnover rate by managing reservations and seating arrangements.
- Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
- Handled cash transactions accurately, contributing to balanced daily financial reports.
Education
Upper secondary education - Culinery Arts
Le Cordon Bleu
Boston, MA05-2011
Paralegal (High School Or Equivalent) - Law
Kaplan University
Boston, MANo Degree -
George Dewey High School
Subic Bay Philippines06-1986
Skills
- Skilled in drink preparation
- Experience in business hotels
- Hotel and accommodations guest check-out
- Completed December 2019 Identifying differences in materials, following instructions, and detecting details among distracting information Full results: https://shareindeedassessmentscom/share_assignment/dx9z81twmhw7z5p9 Bartending
- Team leadership
- Strong organizational abilities
- Oven operation
- Expediting
- Crew management
- Food preparation
- Supervising experience
- Time management
- Hostess ASSESSMENTS Cooking Skills: Basic Food Preparation
- Host
- Travel planning
- Proficient December 2019 Committing product or merchandise information to memory and recalling it at a later time Full results: https://shareindeedassessmentscom/share_assignment/5x0i9453ardjwl Food Service: Customer Situations
- Night Audit
- Computer operation
- Phone etiquette
- Serving
- Customer service
- Retail sales
- Experience in boutique hospitality
- Proficient December 2019 Performing business math, reading and interpreting P&L statements, and solving group scheduling problems Full results: https://shareindeedassessmentscom/share_to_profile/6e536cc78429efee0a1119bbd14d34c2eed53dc074545cb7 Customer Focus & Orienfation
- Proficient December 2019 Understanding, pouring, and mixing drink orders Full results: https://shareindeedassessmentscom/share_assignment/h8hbqm-ceujbxmzc Verbal Communication
- Guest reservation booking
- Fryers
- Math
- Guest relations
- Cash register
- Word processing
- Food safety
- Hospitality
- Continuous improvement
- Teamwork
- Cooking
- Expo
- Food handling
- Attention to detail
- Hotel and accommodations guest inquiries
- Proficient December 2019 Proper food handling, storage, and equipment use for preventing the spread of foodborne illness Full results: https://shareindeedassessmentscom/share_assignment/6aqrcce2o9eu-quv Memorization & Recall
- Proficient December 2019 Speaking clearly, correctly, and concisely Full results: https://shareindeedassessmentscom/share_assignment/xbellq4ea4lpgvai Bartending
- Sales
- Bartending
- Customer communication
- Profit & loss
- Familiar December 2019 Responding to customer situations with sensitivity Full results: https://shareindeedassessmentscom/share_assignment/dbaha6olupjmd4up Attention to Detail
- Leadership
- Kitchen grills
- Hotel and accommodations guest check-in
- Highly Proficient December 2019 Ensuring customer satisfaction, prioritizing tasks, and Restaurant experience
- Proficient December 2019 Speaking clearly, correctly, and concisely Full results: https://shareindeedassessmentscom/share_assignment/xbellq4ea4lpgvai Food Service: Customer Situations
- Typing
- Food service
- Guest services
- Cash handling
- Hotel experience
- Communication skills
- Knife skills
- Host/hostess experience
- Customer relationship building
- Highly Proficient December 2019 Ensuring customer satisfaction, prioritizing tasks, and suggesting products in a food service setting Full results: https://shareindeedassessmentscom/share_assignment/n-p9bwkuov1auia4 Verbal Communication
- Computer skills
- Front desk
- Proficient December 2019 Preparing food, using cooking equipment, and converting ingredient measurements Full results: https://shareindeedassessmentscom/share_assignment/xty7s1kvefccnsjd Food Safety
- Waitress
- Hotel and accommodations guest complaints handling
- Cleaning and organization
Languages
English
Links
- Share.indeedassessments.com/share_assignment/xbellq4ea4lpgvai
- Https://share.indeedassessments.com/share_assignment
- Share.indeedassessments.com/share_assignment/h8hbqm-ceujbxmzc
- Share.indeedassessments.com/share_assignment/dbaha6olupjmd4up
Timeline
Cook 1
NC Baptist Hospital
02.2025 - 01.2026
Front Desk Associate/Night Auditor
Wingate by Wyndham
12.2022 - 12.2023
Line Cook/Prep Cook
CityBBQ
12.2022 - 12.2023
Breakfast Attendant and Front Desk
Wingate by Wyndham
08.2021 - 12.2022
Breakfast Chef
Hilton Hotels Corporation
12.2020 - 07.2021
Head Chef
The Marker Hotel
07.2020 - 12.2020
Line Cook
Southernmost Beach Resort
03.2020 - 12.2020
Breakfast Cook
Hilton Hotels Corporation
11.2019 - 01.2021
Cook/Prep
The Vinoy Renaissance Hotel
11.2015 - 08.2019
Line Cook Bartender/ Grill Cook/ Banquet Server/ Food Runner
LGC Hospitality
01.2014 - 2020
Baker/ Cashier/ Server/ Pantry Chef/ Stir
Old Country Buffet
01.2011 - 12.2014
Garde Manger Cook
Intercontinental Hotels Group
01.2007 - 12.2011
Inseat Supervisor/Banquet Server
Aramark Fenway Park
02.2004 - 10.2007
Expeditor
New England Patriots
01.2004 - 12.2007
Line Cook/ Grill Cook
Old Country Buffet
01.2004 - 12.2005
Cashier/Server
Golden Corral
01.2001 - 12.2003
Server
Mohegan Sun
01.2000 - 12.2001
Baker/ Team Leader & Team Trainer/ Server/ Cashier/ Host
Golden Corral
01.1998 - 12.2000
Upper secondary education - Culinery Arts
Le Cordon Bleu
Paralegal (High School Or Equivalent) - Law
Kaplan University
No Degree -
George Dewey High School