Collin Williams

Auberge I am a cook. It is a longterm senior living facility. The Am shift I handle breakfast and lunch. Pm is dinner and deserts. I get creative freedom with little to no diet restrictions. So everyday is something freash and new for our residents.. Of cours daily and regular cleaning dutys.

• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Mentored staff in expectations and parameters of kitchen goals and daily work.
• Communicated closely with servers to fully understand special orders for customers.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Interacted with guests to obtain feedback on product quality and service levels.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Transitioned between breakfast and lunch service.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Ordered and received products and supplies to stock kitchen areas.
• 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.
• Communicated closely with servers to fully understand special orders for customers.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.
• Tasted, smelled and pierced food with fork to verify sufficient cooking.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared food items in compliance with recipes and portioning control guidelines.

• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Disciplined and dedicated to meeting high-quality standards.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.