DESHAWNA HARGRAVES
Durham,NC
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
23
23
years of professional experience
Work History
Sous Chef
ARAMARK (DUKE HOSPITAL)
08.2021 - Current
- Coached team members in techniques necessary to complete job tasks.
- Worked different stations to provide optimal coverage and meet production goals.
- Trained new team members by relaying information on company procedures and safety requirements.
- Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
- Supervised team members to confirm compliance with set procedures and quality requirements.
- Worked with team to identify areas of improvement and devised solutions based on findings.
- Conducted training and mentored team members to promote productivity, accuracy, and commitment to friendly service.
- Promoted high standerds through personal example to help each member understand expected behavious and standards.
- Frequently inspected production area to verify proper equipment operation.
- Generated reports detailing findings and recommendations.
- Mentored and guided employees to foster proper completion of assigned duties.
Team Leader Manager
Aramark
08.2021 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Team Leader Manager
Hardee's Restaurant
05.2005 - 07.2021
- Resolved customer service issues by finding immediate solutions, increasing customer confidence, and decreasing escalations to executive office.
- Led employee relations through effective communication, coaching, training, and development.
- Identified and corrected deficient performance and behaviors to achieve maximum productivity.
- Delivered regular team meetings for aligned work towards common goals.
- Recruited and trained high-performing team members, maintaining optimized customer service.
- Facilitated meetings to communicate team performance goals and results.
- Established team priorities, maintained schedules and monitored performance.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Successfully managed budgets, food cost, and labor
- responsible for scheduling employee shifts
Dietary Aide 1
V.A. HOSPITAL
02.2010 - 03.2012
- Served meals to residents in accordance with established schedules and dietary procedures.
- Kept all kitchen areas clean, tidy and free of hazards.
- Followed all food safety regulations while preparing meals for patients.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Delivered nourishment and supplements to nurse station for distribution to specific residents.
- Discarded outdated food products and maintained waste disposal procedures.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Demonstrated knowledge of menu items and corresponding ingredients.
- Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
P.C.A.
Private Client
04.2001 - 04.2010
- Answered patient assistance calls, assessed needs, and offered qualified support.
- Obtained patient vital signs and reported results to staff nurse or physician, noting changes from prior measurements.
- Maximized patient satisfaction by helping individuals carry out personal tasks such as dressing and walking.
- Responded to patient emergencies with immediate care and notified clinicians to provide comprehensive assistance.
- Maintained clean and safe environment to promote patient safety and comfort.
Education
No Degree - ACADEMIC
DURHAM HIGH SCHOOL
Durham, NCSkills
- Portion Control
- Menu Memorization
- Customer Service
- Food Preparation
- Food Safety
- Cost Control
- Safe Handling
- Safe Food Handling
- Supervising Food Prep
- Kitchen Leadership
- Team Leadership
- Line Inspections
- Mentoring and Coaching
- Safety Management
- Employee Scheduling
Timeline
Sous Chef
ARAMARK (DUKE HOSPITAL)
08.2021 - Current
Team Leader Manager
Aramark
08.2021 - Current
Dietary Aide 1
V.A. HOSPITAL
02.2010 - 03.2012
Team Leader Manager
Hardee's Restaurant
05.2005 - 07.2021
P.C.A.
Private Client
04.2001 - 04.2010
No Degree - ACADEMIC
DURHAM HIGH SCHOOL