CHRISTI WAITERS

• Managed kitchen operations to ensure efficient food preparation and service.
• Trained and supervised culinary staff in food safety and cooking techniques.
• Oversaw inventory management to minimize waste and control costs.
• Implemented quality control measures to maintain food presentation standards.
• Facilitated team meetings to improve communication and resolve kitchen issues.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Established a culture of safety in the kitchen by enforcing strict safety protocols.
• Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
• Monitored quality, presentation and quantities of plated food across line.
• Provided guidance and support for Sous Chefs during peak service hours.

Farm to table butchery class with steers and hogs that taught how to start from the kill, and completely clean, harvest, cut and package the animal. I was able to create and execute numerous meals for the class using the freshest cuts and parts of these animals as the class learns to cut them up.

• Prepared nutritious meals using organic ingredients sourced from local farms.
• Designed customized meal plans catering to diverse dietary preferences and restrictions.
• Collaborated with clients to discuss meal preferences and special requests regularly.
• Maintained a clean and safe kitchen environment following health regulations strictly.
• Planned seasonal menus highlighting locally sourced produce and sustainable practices.

• Supervised kitchen staff to ensure compliance with food safety standards.
• Prepared and cooked meals according to district nutritional guidelines.
• Collaborated with management to develop seasonal menu options.
• Managed inventory control to minimize waste and maintain stock levels.
• Assisted in planning special events and catering services for the school district.

• Designed seasonal menus to enhance guest dining experiences.
• Managed kitchen operations to ensure efficient food preparation and service.
• Trained and supervised culinary staff in food safety and cooking techniques.
• Oversaw inventory management to minimize waste and control costs.
• Implemented quality control measures to maintain food presentation standards
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Implemented and maintained excellent service to achieve guest satisfaction.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Coordinated and executed menu planning, recipe development
• Tracked sales figures for each dish served in order to identify popular items.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.