Deamika Ellis

• Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
• Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
• Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
• Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
• Developed strong relationships with vendors, negotiating favorable pricing on ingredients and supplies.
• Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
• Cultivated an inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.
• Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.

• Provided support for meetings by scheduling appointments, preparing materials, and taking detailed minutes.
• Supported administrative staff with timely completion of daily tasks, ensuring smooth office operations.
• Supported event planning initiatives through venue sourcing, material preparation and logistics coordination resulting in successful gatherings.
• Monitored office supplies and made arrangements for restocking of low-stock items.

• Enhanced inventory accuracy by conducting regular stock audits and maintaining up-to-date records.
• Improved order accuracy by meticulously reviewing purchase orders and cross-checking against actual deliveries.
• Expedited order fulfillment through proper prioritization based on urgency and importance of requests.
• Minimized spoilage of perishable items through diligent monitoring of expiration dates and proper rotation practices.

• Ensured compliance with health department regulations through diligent monitoring of kitchen sanitation practices and staff training programs.
• Mentored junior cooks in developing advanced culinary skills, fostering a supportive learning environment within the kitchen team.
• Streamlined communication between front-of-house staff and kitchen crew to ensure accurate order fulfillment and timely delivery to guests.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

HACCP Certified

• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

• Streamlined daily operations by efficiently restocking supplies as needed throughout the shift.
• Followed all safety protocols while handling kitchen equipment, reducing workplace accidents.
• Collaborated with chefs in plating dishes attractively, enhancing overall presentation of meals served.
• Cleaned and maintained work areas, equipment and utensils.
• Followed food safety practices and sanitation guidelines.

• Supported a culture of continuous improvement by identifying and addressing areas for potential growth, both individually and as a team.
• Trained new employees and delegated daily tasks and responsibilities.
• Managed shift operations, supplied resources and monitored team performance to keep business profitable and running smoothly.
• Optimized customer experience by delivering superior services and effectively troubleshooting issues.