Clarice House

• Developed strategies to improve food service levels for busy facility handling 25-400 meals each day.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Motivated staff to perform at peak efficiency and quality.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Purchased food and cultivated strong vendor relationships.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maximized quality assurance by completing frequent line checks.
• Helped general management develop prices based on inventory costs and portion sizes.
• Increased kitchen efficiency [Number]% by streamlining processes, reducing waste and mentoring team members on proper procedures.
• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Trained mentored and supervised inmates of various cultures, lifestyles and backgrounds

Worked at various job sites on a temporary basis

• Warehouse/ Associate
• Casino/ cook
• Real Estate office/ Receptionists
• Express pros/ Receptionist
• Salvation Army/ Receptionist
• Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
• Confirmed appointments, communicated with clients and updated client records.
• Answered central telephone system and directed calls accordingly.

• Designed, implemented and managed successful training programs to meet department needs.
• Contributed to development of comprehensive employee training courses.
• Developed workforce training programs to improve organizational efficiency.
• Designed course materials and supported implementation.
• Teamed with subject matter experts in evaluation and revision of training tools in order to continually improve learning platforms.
• Collaborated with administrators to determine course objectives.
• Developed incentives for employees

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Trained and managed kitchen personnel and supervised related culinary activity.