Aisha Brown
Lawton,OK
Summary
Committed and hardworking Assistant Manager with over 10 years of experience in food service. Dependable with expertise in over seeing food production in fast-paced settings. Knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in time and personnel management.
Overview
18
18
years of professional experience
Work History
Assistant Manager
Southernfoodservice
10.2022 - Current
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized environment to enhance the customer experience.
- Worked closely with the first cook and cooks to determine menu plans for each meal
- Determined subsistence requirements, request received and accounted for subsistence items for the Dining Facility that fed over 2300 Soldiers on a daily.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Trained new hires to perform cross-training exercises with experienced workers.
- Managed waste disposal efficiently to maintain a clean job site that adhered to safety regulations.
- Reviewed orders for accuracy, errors and omissions to minimize incorrect shipments.
- Improved inventory management through accurate tracking of product availability and timely order fulfillment.
- Minimized discrepancies in invoicing by closely reviewing all documentation before submission to customers or vendors.
- Proficient in AFMIS
- Oversaw inspections of dining facility on a scheduled basis, in coordination with Quality control. Following the SURVEILLANCE GUIDE FOR FFS/DFA PSR 1-12
First Cook
Mitch Co International
08.2019 - 10.2022
- Kept kitchen staff in full compliance with meal service presentation requirements
- Promoted safe work environment for co-workers and customers by enforcing regulatory compliance
- Set up work stations with necessary equipment, machinery and ingredients for smooth workflow
- Followed all safety and sanitation guidelines and regulations
- Communicated kitchen needs with wait staff to control workflow
- Stored ingredients following established procedures to minimize waste
- Cleaned kitchen work stations periodically to prevent cross-contamination
- Carried out opening and closing procedures to leave kitchen clean and prepared for following shift
- Followed exact recipes to produce standardized results
- Obtained daily production schedule and preparation requirements from chef
- Trained and developed staff by cross-training employees to enhance culinary and operations skills
- Built, strengthened and maintained cooperative relationships and oversaw performance-oriented environment
- Prepared and cooked food in exact quantities to meet orders
- Controlled waste of ingredients by facilitating proper inventory management.
2nd Cook
Swanson food service
12.2017 - 08.2019
- Followed established recipes to prepare and cook menu items
- Operated kitchen equipment to prepare meal
- Sanitized kitchen surfaces and equipment to comply with food safety regulations
- Cleaned surfaces regularly to prevent spread of illness or cross-contamination between raw and cooked products
- Cooked items to correct temperatures to minimize risk of food-borne illness
- Used various spices to season meat and fish dishes
- Kept kitchen operations running smoothly with expert grill maintenance and operation
- Carried out repetitive tasks in fast-paced kitchen environment
- Checked kitchen equipment for proper operation, notifying management of problems
- Trained team members in grilling, frying and sauteing techniques
- Measured portions and ingredients to minimize waste and control costs.
2nd Cook
BCI Food Service
08.2016 - 03.2019
- Followed established recipes to prepare and cook menu items
- Cleaned surfaces regularly to prevent spread of illness or cross-contamination between raw and cooked products
- Cooked items to correct temperatures to minimize risk of food-borne illness
- Checked kitchen equipment for proper operation, notifying management of problems
- Measured portions and ingredients to minimize waste and control costs
- Sanitized kitchen surfaces and equipment to comply with food safety regulations
- Trained team members in grilling, frying and sauteing techniques
- Used various spices to season meat and fish dishes
- Kept kitchen operations running smoothly with expert grill maintenance and operation
- Prepared ingredients, garnishes and side dishes in advance to expedite meal service
- Managed simultaneous cooking tasks to promptly deliver high-quality food.
2nd Cook
R&R food service
02.2015 - 08.2016
- Complied with portioning requirements to adhere to budget and minimize waste
- Followed established recipes to prepare and cook menu items
- Carried out repetitive tasks in fast-paced kitchen environment
- Used various spices to season meat and fish dishes
- Trained team members in grilling, frying and sauteing techniques
- Cleaned surfaces regularly to prevent spread of illness or cross-contamination between raw and cooked products
- Cooked items to correct temperatures to minimize risk of food-borne illness
- Sanitized kitchen surfaces and equipment to comply with food safety regulations
- Managed simultaneous cooking tasks to promptly deliver high-quality food
- Weighed and mixed ingredients to achieve proper ratios in prepared dishes.
3rd cook
PCSI
07.2012 - 03.2015
- Organized and prioritized preparation of food items
- Memorized and utilized serving portion sizes and all basic meal prep procedures.
3rd Cook
Vet Pride food service
03.2010 - 07.2012
- Stored ingredients following established procedures to minimize waste
- Followed all safety and sanitation guidelines and regulations
- Prepared and cooked food in exact quantities to meet orders
- Set up work stations with necessary equipment, machinery and ingredients for smooth workflow
- Carried out opening and closing procedures to leave kitchen clean and prepared for following shift
- Cleaned kitchen work stations periodically to prevent cross-contamination
- Followed exact recipes to produce standardized results.
3rd Cook
River City Food service
03.2006 - 06.2010
- Followed exact recipes to produce standardized results
- Set up work stations with necessary equipment, machinery and ingredients for smooth workflow
- Carried out opening and closing procedures to leave kitchen clean and prepared for following shift
- Cleaned kitchen work stations periodically to prevent cross-contamination
- Organized and prioritized preparation of food items
- Followed all safety and sanitation guidelines and regulations.
Education
High School Diploma -
Fort Knox High School
Fort Knox, kySkills
- Good Time Management
- Good Judgment and Decision Making
- Quality Control
- Safety / Sanitation
- Works Well With Others
- Responsible
- Stable work history
- ServeSafe certified
Timeline
Assistant Manager
Southernfoodservice
10.2022 - Current
First Cook
Mitch Co International
08.2019 - 10.2022
2nd Cook
Swanson food service
12.2017 - 08.2019
2nd Cook
BCI Food Service
08.2016 - 03.2019
2nd Cook
R&R food service
02.2015 - 08.2016
3rd cook
PCSI
07.2012 - 03.2015
3rd Cook
Vet Pride food service
03.2010 - 07.2012
3rd Cook
River City Food service
03.2006 - 06.2010
High School Diploma -
Fort Knox High School
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