Dennis Boyd

• Supervise kitchen staff in kitchen and cafeteria operations, meal preparations for patients, guests, and hospital employees.
• Monitored production to check safety, standardized production and appropriate portioning.
• Visited with residents to inquire about satisfaction, quality and personal preferences.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.

• Supervised kitchen staff in kitchen and cafeteria operations, meal preparations for patients, guests, and hospital employees.
• Diet management for between 30 to 100 patients with daily meal records and diet changes.
• Maintain Serv-Safe sanitation guidelines for the kitchen and cafeteria work environments.
• Maintain up to date in-service training including safety, security, and first aid.
• Manage finances for the cafeteria with shift and daily balances and cash receipts.

Prepared old world Italian family recipes in a high volume fast paced restaurants. Worked with the owner and staff with menu items, food prep, and daily specials.

Responsible for opening the restaurant and managing the kitchen of a large fast paced beach front restaurant. Responsibilities included staffing, scheduling, purchasing, receiving, menu planning, daily specials, and banquets.

Responsible for opening the restaurant, staffing, scheduling, purchasing, receiving, menu development and planning, daily specials, meat and fish cutting at a high volume beach front restaurant.