Summary
Overview
Work History
Education
Skills
Additional Information
CATERING
Timeline
Generic
Desire Butler-Wade

Desire Butler-Wade

Tampa,FL

Summary

Foodservice supervising professional experienced in training and motivating team. Brings skills in quality focus, knowledge of current trends and background exceeding expectations. Looking to put knowledge and abilities to good use in management position focused on on-time delivery.

Overview

13
13
years of professional experience

Work History

Chef

ichicoro ramen
Tampa, FL
04.2022 - Current
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Truck Dispatcher

Wade Enterprises
Savannah, GA
07.2020 - Current
  • DISPATCH DROP OFF AND PICK UP LOADS FOR FAMILY TRUCKING COMPANY
  • Handled customer escalations from drivers to solve issues and restore customer satisfaction.
  • Dispatched calls for emergency and routine driver call-outs.
  • Tracked purchase orders and approved vendor invoices for outside services.
  • Scheduled and tracked movements of owned and rented equipment.
  • Coordinated pickups and deliveries across U.S.
  • Coordinated schedules for optimal coverage of daily workload and adjusted quickly to changing demands.
  • Coordinated repairs to vehicles to maintain fleet operations.

Sous Chef

Barterhouse Ybor
Tampa, FL
10.2019 - 03.2021
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
  • Collaborated with staff members to create meals for large banquets.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Chef

GrillSmith
Tampa, FL
02.2019 - 04.2019
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Chef

Mise en Place & Montados
Tampa, FL
10.2018 - 02.2019
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Oversaw grill, stove and oven and cleaned equipment after every shift.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Verified compliance in preparation of menu items and customer special requests.
  • Mentored kitchen staff to prepare each for demanding roles.

Cook III

TPA, Mise En Place
Tampa, FL
02.2018 - 10.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Communicated closely with servers to fully understand special orders for customers.
  • Transitioned between breakfast and lunch service.

FULL LINE COOK

TGIFridays
Tampa, FL
12.2016 - 01.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood to customer specifications.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.

PREP/Line Cook

Burger 21
Tampa, FL
08.2016 - 12.2016
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.

Grill cook Chef

Frontline Seafood
Newark, NJ
04.2016 - 08.2016
  • Quit to move to Florida

Cook

Vonda's Kitchen
Newark, NJ
01.2016 - 07.2016
  • Quit to move to Florida.

Chef/Certified Trainer

Joes Crabs Shack
Newark, NJ
06.2013 - 07.2015
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Planned and implemented courses of instruction accounting for individual strengths and final objectives.
  • Adhered to class plan and deadline-oriented training schedule.
  • Mentored new hires, resulting in stronger staff development and increased productivity.

Medical Receptionist

Newark Beth Israel Medical Center, RWJ Barnabas Health
Newark, NJ
12.2011 - 08.2013
  • Medical ob/gyn office receptionist
  • 1
  • Responsibilities:
  • Answer in-bound calls and emails to assist patients, providers and internal patient support services with inquiries
  • Scheduling, Checking in, and checking out Patients
  • Work closely with pharmacies to order medication, track it, and make sure it gets in each patient’s hands
  • Communicating individually and as a liaison with both patients and medical practitioners
  • Collecting deposits and payments for services and products
  • Customer service when problems arise
  • Chart Auditing
  • Greeting patients and taking their vitals
  • Housekeeping, Laundry
  • Helped patients complete necessary medical forms and documentation.
  • Checked patient insurance, demographic and health history to keep information current.
  • Coordinated patient scheduling, check-in, check-out and payments for billing.
  • Adhered to strict HIPAA guidelines to protect patient privacy.
  • Kept waiting room neat and organized by stacking magazines, removing trash and cleaning glass.
  • Supported office staff and operational requirements with administrative tasks.
  • Enhanced office productivity by handling high volume of callers per day.
  • Used computerized data management systems to organize immense datasets and coordinate care details for large patient bases.
  • Contributed to and helped lead employee staff meetings, reporting trends in procedures, advising leadership on resources needed and preparing information to be disseminated.

DIETARY COOK

Care One At Madison Ave
Morristown, NJ
03.2010 - 12.2011
  • Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
  • 30 rooms on 3 floors.
  • Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
  • Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
  • Followed standard recipes, menus and apportions according to established standards.
  • Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
  • Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
  • Provided nourishing and health-conscious food to customers under sanitary conditions.
  • Received orders, verified contents against invoices and assessed quality of products to verify conformance to organizational standards.
  • Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
  • Prepared food for special parties and groups.
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Prepared and served over 100 nutritious meals each day.

Medics Office Receptionist

Rutgers University Student Medical Center
Newark, NJ
09.2009 - 01.2010
  • Greeting patients with a smile
  • Entering patient information into EMR
  • Answering multi line phone system
  • Scheduling appointments
  • Getting referrals, authorizations, and verifying insurance coverage
  • Collecting copays and deductibles
  • Answered central telephone system and directed calls accordingly.
  • Confirmed appointments, communicated with clients and updated client records.
  • Managed multiple tasks and met time-sensitive deadlines.
  • Greeted incoming visitors and customers professionally and provided friendly, knowledgeable assistance.
  • Kept reception area clean and neat to give visitors positive first impression.
  • Responded to inquiries from callers seeking information.

Education

No Degree - Restaurant And Culinary Management

Star Career Academy - Newark
Newark, NJ
09.2013

Diploma -

East Orange Campus High School
06.2005

Skills

  • Food Preparing, Plating and Presentation
  • Staff Training
  • High-Volume Environments
  • Cleaning and Sanitation
  • Safe Food Handling
  • Coordinating Kitchen Staff
  • Staff Scheduling
  • Delegating Assignments and Tasks
  • Payroll Submission
  • Employee Performance Reviews
  • Presentations and Demonstrations
  • Body Preparation

Additional Information

  • Willing to relocate to: Jacksonville, , FL - - , Authorized to work in the US for any employer

CATERING

OWNER OF BODEGA BITES LLC. FOOD CATERING

Timeline

Chef

ichicoro ramen
04.2022 - Current

Truck Dispatcher

Wade Enterprises
07.2020 - Current

Sous Chef

Barterhouse Ybor
10.2019 - 03.2021

Chef

GrillSmith
02.2019 - 04.2019

Chef

Mise en Place & Montados
10.2018 - 02.2019

Cook III

TPA, Mise En Place
02.2018 - 10.2018

FULL LINE COOK

TGIFridays
12.2016 - 01.2018

PREP/Line Cook

Burger 21
08.2016 - 12.2016

Grill cook Chef

Frontline Seafood
04.2016 - 08.2016

Cook

Vonda's Kitchen
01.2016 - 07.2016

Chef/Certified Trainer

Joes Crabs Shack
06.2013 - 07.2015

Medical Receptionist

Newark Beth Israel Medical Center, RWJ Barnabas Health
12.2011 - 08.2013

DIETARY COOK

Care One At Madison Ave
03.2010 - 12.2011

Medics Office Receptionist

Rutgers University Student Medical Center
09.2009 - 01.2010

No Degree - Restaurant And Culinary Management

Star Career Academy - Newark

Diploma -

East Orange Campus High School

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