Claudine Johnson

Prepare meals for both customers and patients

• Responded to and resolved customer questions and concerns.
• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
• Helped store management meet standards of service and quality in daily operations.
• Enforced company policies and regulations with employees.
• Ensured smooth operations during peak hours by effectively managing resources and staff allocation.
• Provided ongoing support to employees during challenging situations, offering guidance on problem-solving techniques for improved efficiency outcomes.
• Call patients to go over menu options
• Resolve conflicts between employees
• Deliver meals to patients when needed
• Adjust diets for patients
• Ensure that meals are following patients’ allergy
• Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
• Improved customer satisfaction rates with consistent quality checks and timely resolution of complaints.
• Work at the cash register when needed
• Validate and verify patient meals with nurses and nutritionist.
• Trained new employees and delegated daily tasks and responsibilities.
• Completed store opening and closing procedures and balanced tills.
• Managed cash handling procedures, maintaining accuracy in financial transactions and minimizing discrepancies in daily reconciliations.
• Cultivated professional working relationships with peers and supervisors.

• Streamlined food preparation processes for faster service times and better quality control.
• Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
• Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
• Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
• Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
• Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
• Resolved conflicts between team members amicably while taking steps to prevent future issues.
• Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
• Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
• Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
• Collaborated with front-of-house staff to provide seamless dining experiences for guests.
• Trained junior chefs on culinary techniques, improving overall skill levels within the team.
• Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
• Acted as head chef when required to maintain continuity of service and quality.
• Prepare cafeteria menus
• Provide supervisory guidance to all cooks, cashiers, RSRs and dietary helpers
• Ensure that temperatures logs are updated
• Ensure that meals are prepared according to the patient’s dietary needs
• Assist with sanitation when needed
• Validate and verify meals with nurses and call center
• Delegate duties to patient nutrition rep.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Assisted with menu development and planning.

• Supervise and assign duties to staff
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Keep up-to-dates with food items
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Set up and broke down kitchen for service.
• Ensure that temperature logs are up to date
• Ensure the kitchen is clean and sanitized.

• Keep up-to-dates with food items
• Ensure food portion is controlled
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Implemented food cost and waste reduction initiatives to save money.
• Ensure that temperature logs are up to date
• Ensure the kitchen is clean and sanitized
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Monitored food and labor costs to verify budget targets were met.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Utilized culinary techniques to create visually appealing dishes.
• Assisted with menu development and planning.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Prepare sushi
• Ensure that food is at the proper temperature
• Plate food to restaurant standard
• Clean and sanitize work area.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.