Dawna Izak
Sioux Falls,SD
Summary
A hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
3
3
years of professional experience
Work History
Potters Pub
Kevin Potter
Easton, PA
06.1995 - 11.1997
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Established portion control guidelines to reduce waste and maximize profits.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Sous Chef
Lafayette College
Easton, PA
09.1994 - 02.1997
- Coordinated ordering, receiving, storage, and distribution of food items.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Education
Bachelor of Science - Online Studies At Present
University of Phoenix
Tempe, AZTimeline
Potters Pub
Kevin Potter
06.1995 - 11.1997
Sous Chef
Lafayette College
09.1994 - 02.1997
Bachelor of Science - Online Studies At Present
University of Phoenix