Crystal Alli

• I collaborated with clients to understand their preferred meals, dietary restrictions, and food allergies. I meticulously sourced ingredients from specialty grocery stores,
• Prioritizing local and fresh produce. Crafting menus tailored to individual preferences, I orchestrated the preparation and service of meals for both intimate dinners and large events.

• Assist in training, supervising, developing, disciplining, and counseling staff in the kitchen
• Help in the preparation and design of food and menus.
• Oversee kitchen operations to ensure timely, high-quality standards, enforce sanitation regulations and safety standards, and manage all activities, including food preparation and production.

• As a Traveling Chef and private contractor, I covered diverse kitchen needs at restaurants, private parties, catering events, functions, Anniversaries, casinos, and private corporate companies across various cities and states. This role exposed me to a wide range of cooking techniques and cuisines on a daily basis.

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• Catered high-quality meals for Jerry Jones and football players,
• ensuring daily preparation of the legends' breakfast. Adhered to the executive chef and sous chef's instructions.
• ensuring timely and high-quality food production. Collaborated with the kitchen staff to cook menu items efficiently."

• Set up and stocking stations with all necessary supplies
• Prepare food for the main ingredients station
• Cook omelets/pancakes/sandwiches/burritos at the action station directly in view of the clients
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Maintain a positive and professional approach with coworkers and customers
• Provide excellent customer service while entertaining guests as they wait
• Serve 150-200 guests per day

• Supervised kitchen operations to ensure proper sanitation and storage of equipment, food, and supplies.
• Prepared and cooked breakfast, lunch, and dinner for the cafeteria line, considering patients' dietary plans and following recipes.
• Managed large-scale produce preparation daily, created weekly menus for the cafeteria, and provided supervision for kitchen staff

• Answering a multi-phone line and directing based on needs, make/schedule/confirm appointments
• Ensure patient information is accurate including billing information
• Answer incoming calls and deal with inquiries
• Provide customers with accurate account information
• Identify, research, and resolve customer’s concerns

• Managed station set-up, mise en place, and food preparation, handling daily production and sanitation. Expertly grilled 30 lbs of meat daily with precision and urgency.
• Maintained accurate food records and took customer orders, preparing dishes according to recipes and accommodating dietary needs with a focus on excellent customer service.

• Prepared and cooked daily breakfast for 16 residents
• Communicated and carry out verbal written instruction
• Transported and lift over 30 residents on a daily basis
• Documented resident progress and other signs of aggressive behavior and injury report
• Monitored resident's vitals and safety, such as pulse, blood pressure, etc
• Ensured residents' hygiene is taken care of, such as changing and bathing them.