Corrine Thomas

Operate cash drawer, open morning procedures. Turning on all appliances to operate kitchen. Make beverages, cookies, all foods served for that day. Set up buffet and prepare all food to order, clean and sanitize all work area spaces.

End of day procedures: closing out cash drawer. Cleaning up kitchen, putting away all food products. Organizing refrigerators , sandwich case and display case. Clocking out for that day.

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Acted as head chef when required to maintain continuity of service and quality.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Collaborated with staff members to create meals for large banquets.
• Controlled food costs and managed inventory.
• Cut spending through effective inventory management and supply sourcing.
• Accomplished multiple tasks within established timeframes.
• Maximized performance by monitoring daily activities and mentoring team members.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Kept detailed records of daily progress to identify and correct areas needing improvement.