CHRISTY KEOGH

• PREPARED COLD FOOD PLATTERS, SALADS, SANDWICHES FOR BANQUETS, BUFFETS, MULTIPLE FOOD OUTLETS AND PLATED EVENTS.
• Prepared from scratch daily salad dressings, dips, composed salads, salad bar items, sandwiches, canapes and cold soups.
• Utilized equipment such as slicer, robot coupe, immersion blender, buffalo chopper daily in food preparation.
• 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.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Monitored quality of raw and cooked food products to uphold health code standards.

• PREPARED MEALS, SALADS, DIPS, APPETIZERS, AND SANDWICHES FOR SALE IN THE RETAIL MARKET.
• Participated in preparing various dishes by paring, dicing, washing and chopping vegetables and fruits, and creatively used garnishes to dress up dishes.
• Maintained inventory of food supplies and ingredients by conducting regular stocktakes, ordering low-stock items and frequently updating inventory lists.
• Utilized equipment such as convection ovens, mixers, grills, steam kettles and fryers to prepare meals for patrons.

• PREPARED AND PROVIDED BREAKFAST, LUNCH AND SNACK FOR 200+ CHILDREN AND STAFF DAILY.
• Maintained central standardized recipe and ingredient repository with nutritional and cost information.
• Ordered and received products and supplies to stock kitchen areas.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

• WORKED ALL ASPECTS OF THIS 5 DIAMOND CLUB INCLUDING LINE WORK FOR BOTH FINE AND CASUAL DINING, BANQUETS, BUFFETS, CATERING, PROUCTION AND SPECIAL EVENT FUNCTIONS

• HANDLED AND ORGANIZED EVENTS FROM MENU PRODUCTION TO COMPLETION OF EVENT; GENERAL ADMINISTRATIVE DUTIES INCLUDING SCHEDULING, INVENTORY, AND USE OF SYNERGY COMPUTER PROGRAM FOR CATERING; PRODUCTION OF MENU ITEMS AND EVENT PARTICAPATION.

• SUPERVISED GENERAL KITCHEN PRODUCTION INCLUDING SPECIAL EVENTS, CLASSES, CATERING SUPERVISED, AND RETAIL FOOD ITEMS GENERAL KITICHEN PRODUCTION WITH CHEF SUSAN SPICER.
• Mentored kitchen staff to prepare each for demanding roles.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

PREPARED MENU ITEMS FOR PANTRY, DESSERTS AND GENERAL PRODUCTION UNDER CHEF SUSAN SPICER.

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• PREPARED ALL MENU ITEMS FOR LUNCH AND DINNER SERVICE AND SUPERVISED GENERAL PRODUCTION.