Curtis Markwith

Overseeing A large and upscale culinary operation.

• Established food preparation procedures and guidelines to promote meal consistency and quality.
• Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
• Inspected deliveries for accuracy and safety.
• Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
• Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
• Prepared and served food to approximately personnel in upscale urban restaurant.
• Planned menus and ordered various food stock to provide balanced and nutritious meals.
• Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
• Managed delivery of fresh rations in environments for over personnel.
• Reduced spending by documenting inventory and purchases for budget management.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Coordinated with catering staff to deliver food services for special events and functions.
• Prepared and served food to approximately personnel in upscale urban restaurant.
• Managed delivery of fresh rations in environments for over personnel.
• Reduced spending by % by documenting inventory and purchases for budget management.

Overseeing all aspects of the food service operation in a health care facility, Ensure that quality and sanitation standards are met on A daily basis. Haccp compliance.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Developed strategies to improve food service levels for busy facility handling meals each day.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Purchased food and cultivated strong vendor relationships.

• Maintained health and food safety standards at all stages, from storage through delivery.
• Kept guest and work areas clean, organized and sanitized per established standards.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Monitored food quality and service levels to maximize kitchen and dining area performance.