BRUCE A THOMPSON

• Primary responsibility is to provide supervision and instruction to 30-50 inmate workers who are assigned the duties of cooks, butchers, bakers, dining and dish workers, vegetable preparation workers, and pot and pan washers.
• Responsible for security operations such as key control, yeast control, knife and blade control, inmate accountability and conducts routine contraband searches throughout the work area.

• Maintained well-organized mise en place to keep work consistent.
• Managed approximately 30 incoming calls, emails and faxes per day from customers.'
• Trained kitchen staff to perform various preparation tasks under pressure.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

Day to day activities would include, but not limited too:

• Organizing cooler and kitchen to health code
• Timely expediting orders to ensure on time delivery to destination
• Manage orders ranging from 12 to 600 person events
• Managing kitchen staff, and scheduling.
• Managing ovens, grills, and stove top
• Managing cleanliness of kitchen to maintain health department standards
• Manage plating, buffet and family style dinners onsite at events(Event Manager -Chef)
• Food ordering from Sysco and Us Food
• Created catering menu based upon client specifications, event type, dietary needs, and budget

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Trained kitchen staff to perform various preparation tasks under pressure
• Maintained well-organized mise en place to keep work consistent