Overview
Work History
Education
Timeline
Server
Cassandra Burns

Cassandra Burns

Garfield,Georgia

Overview

8
8
years of professional experience

Work History

Chef

Jacqueline's Southern Porch
Garfield, GA
07.2022 - Current
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Verified compliance in preparation of menu items and customer special requests.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Manager

Lela's Restaurant
Swainsboro, Georgia
05.2018 - 07.2022
  • Accomplished multiple tasks within established timeframes.
  • Onboarded new employees with training and new hire documentation.
  • Cross-trained existing employees to maximize team agility and performance.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Established and updated work schedules to account for changing staff levels and expected workloads.
  • Delivered feedback to decision-makers regarding employee performance and training needs.
  • Approved regular payroll submissions for employees.
  • Applied customer feedback to develop process improvements and support long-term business needs.
  • Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
  • Conducted monthly inventories of raw materials and components on work floor.
  • Recorded inventory sales into organization's weekly income report.
  • Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
  • Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.

Dietary Cook

Harper Nursing Home
Estill, SC
03.2005 - 08.2007
  • Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
  • Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
  • Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
  • Followed standard recipes, menus and apportions according to established standards.
  • Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
  • Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
  • Provided nourishing and health-conscious food to customers under sanitary conditions.
  • Received orders, verified contents against invoices and assessed quality of products to verify conformance to organizational standards.
  • Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Prepared and served over Number nutritious meals each day.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Updated daily logs, checked in deliveries and submitted weekly reports.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Followed proper procedures for use of government-provided commodities.
  • Managed team of Number cafeteria staff, monitored productivity and developed improvement plans to maximize performance.

Dietary Aide Leader

Swainsboro Nursing Home
Swainsboro, Georgia
01.2002 - 06.2003
  • Served meals to residents in accordance with established schedules and dietary procedures.
  • Washed plates, cups, serving and eating utensils and kitchen equipment in commercial dishwasher.
  • Maintained strict levels of cleanliness for tables, floors and prep areas.
  • Cleared tables and removed dishes, trays and utensils from dining room to dishwashing area.
  • Arranged tray and or table settings with proper tableware, condiments and tray card.
  • Delivered nourishment and supplements to nurse station for distribution to specific residents.
  • Assisted in maintaining dry storage areas and handling unpacking, dating and rotating of food and non-food supplies as directed.
  • Upheld efficiency of meal services by pre-setting tables before patients arrived.
  • Reported and documented resident changes in consumption or behaviors.
  • Increased aide productivity by working closely with staff to redesign cleaning protocols, processes and workflows.
  • Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
  • Maintained high personal grooming standards and uniform presentation.
  • Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
  • Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
  • Lifted and carried heavy materials.
  • Adhered to procedures in preparing food items.
  • Used manual or electric appliances to clean, peel, slice and trim foods.
  • Pushed, pulled and transported large loads and objects.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Education

Hotel, Motel, And Restaurant Management

Ashford University
San Diego, CA
04.2008

High School Diploma -

Emanuel Country Institute
Twin City Ga.
05.1998

Timeline

Chef

Jacqueline's Southern Porch
07.2022 - Current

Manager

Lela's Restaurant
05.2018 - 07.2022

Dietary Cook

Harper Nursing Home
03.2005 - 08.2007

Dietary Aide Leader

Swainsboro Nursing Home
01.2002 - 06.2003

Hotel, Motel, And Restaurant Management

Ashford University

High School Diploma -

Emanuel Country Institute

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