Curtis Scalph

Cook for up to 20 resident from scratch

Budget Meals for Resident

Prepped and made bakery items

Clean and sanitize workforce area when finishing with cooking and food prep.

Planned food for snacks and lunch preparation

Transported Resident to and from errands

Order Groceries and picked up fresh items from market

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Communicated closely with servers to fully understand special orders for customers.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed opening and closing shift kitchen tasks.
• Adjusted recipes based on ingredient availability or customer request.
• Measured and mixed ingredients according to precise recipes for best results.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Monitored food quality and presentation to maintain high standards.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Maintained floor cleaning and waxing equipment.
• Inspected facility and grounds and picked up trash or other debris impacting appearance or movement flows between spaces.
• Kept building spaces premises clean inside and outside.
• Moved furniture for cleaning and set up for special events.
• Checked in and stocked inventory throughout facility.
• Deep cleaned or replaced flooring, performing stripping, sealing and finishing tasks.
• Ran variety of cleaning machines such as floor machines designed to strip, wax, extract, and top scrub floors and carpets.
• Emptied trash cans and recycling bins to keep building clean and free of germs.
• Followed safety protocols and safe use of protective gear to prevent injury to self and others.
• Maintained optimal supply levels to meet daily and special cleaning needs.
• Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors and toilets.
• Assisted with special facility events by preparing rooms, installing decorations, and transporting supplies.
• Vacuumed and shampooed carpets, upholstery and other fabrics.
• Performed daily facility checklists for cleaning floors, wiping down glass entryways and collecting trash.
• Identified repair needs and major maintenance concerns, and escalated issues to management.

• Completed point of sale opening and closing procedures.
• Approved regular payroll submissions for employees.
• Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
• Set effective store schedules based on forecasted customer levels, individual employee knowledge, and service requirements.
• Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
• Supervised guests at front counter, answering questions regarding products.
• Reconciled daily sales transactions to balance and log day-to-day revenue.
• Rotated merchandise and displays to feature new products and promotions.
• Managed inventory control, cash control, and store opening and closing procedures.
• Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
• Promoted team collaboration, performance, and efficiency by fostering healthy environments focused on mutual success.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Reported issues to higher management with great detail.
• Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
• Assisted in recruiting, hiring and training of team members.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Collaborated with other personnel to produce and modify menus and selections.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Trained and supervised cooking staff to expertly meet daily needs.
• Managed opening and closing shift kitchen tasks.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Monitored food quality and presentation to maintain high standards.
• Maintained food safety and sanitation standards.

• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Collaborated with other personnel to produce and modify menus and selections.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Managed opening and closing shift kitchen tasks.
• Suggested actionable improvements to streamline training procedures.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.