Summary
Overview
Work History
Education
Skills
Timeline
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Elissa Doty

Bucyrus,OH

Summary

Proven leader in the culinary industry, adept at multitasking and fostering team collaboration, significantly enhanced kitchen efficiency and customer satisfaction at Chantals. Expert in inventory management and food safety, my strategic planning and vendor relations skills led to a noticeable reduction in food waste and improved profitability. Experienced Job title successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Number years of progressive leadership experience. Adaptable and enterprising Job Title with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Ambitious Job Title with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance. Dynamic individual with hands-on experience in Area of expertise and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals. Innovative technology professional with several years of diverse experience. Skilled in enhancing systems and aligning technical solutions with business objectives. Proven success in leading projects from start to finish and contributing to organizational growth and success. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm. Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence. Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise. Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.

Overview

28
28
years of professional experience

Work History

Kitchen Manager

Chantals
10.2021 - 08.2024
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Implemented customer feedback system to gather insights and improve dining experience.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.

Prep Cook

The Black Marlin
05.2021 - 08.2024
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
  • Reduced food waste by properly storing ingredients and monitoring expiration dates.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
  • Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Collaborated with kitchen team, effectively communicating to streamline processes and optimize workflow.
  • Stocked inventory efficiently, enabling seamless transition between meal services.
  • Trained and assisted new kitchen staff members.
  • Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Cultivated a safe working environment by consistently wearing appropriate protective gear and practicing safe handling techniques during food preparation tasks.
  • Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
  • Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
  • Conserved resources by utilizing proper portion control techniques during meal preparation.
  • Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
  • Sharpened knife skills, resulting in precise cuts and reduced preparation time.
  • Fostered positive team atmosphere, aiding in training of new kitchen staff.
  • Optimized food prep sequence, significantly reducing customer wait times.
  • Enhanced kitchen efficiency by preparing ingredients ahead of busy shifts.
  • Strengthened supplier relations by accurately tracking and reporting ingredient usage patterns.
  • Reduced ingredient shortages, carefully managing inventory and signaling low stock items.
  • Supported team to meet strict health and safety standards, resulting in zero violations during tenure.
  • Minimized cross-contamination risks by diligently organizing food storage and prep areas.
  • Facilitated collaborative kitchen environment by supporting chefs with ad-hoc tasks during peak hours.
  • Enhanced customer experience by contributing to creation of visually appealing dish presentations.
  • Ensured consistent food quality by strictly following recipes and presentation standards.
  • Assisted in creating new menu items, leading to increase in customer interest and sales.
  • Maintained high standards of cleanliness, ensuring safe and hygienic work environment.
  • Adapted quickly to menu changes, demonstrating flexibility and keen ability to learn new recipes.
  • Maintained sharp and functional kitchen tools, directly impacting quality and speed of food preparation.
  • Accelerated dish preparation times, allowing for smoother kitchen operation.
  • Improved customer satisfaction with timely preparation of ingredients, speeding up overall service time.
  • Supported waste reduction initiatives, creatively repurposing leftover ingredients.
  • Streamlined meal prep process, cutting down food waste significantly.
  • Contributed to menu development, incorporating seasonal ingredients for freshness and variety.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Managed opening and closing shift kitchen tasks.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced Type environment.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Adjusted recipes based on ingredient availability or customer request.
  • Suggested actionable improvements to streamline training procedures.

Kitchen Manager

Three Little Birds Cafe
03.2019 - 05.2021
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
  • Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
  • Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
  • Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
  • Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
  • Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
  • Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
  • Boosted team morale and performance through effective leadership and training programs.
  • Implemented customer feedback system to gather insights and improve dining experience.
  • Improved customer satisfaction with timely and accurate food delivery.
  • Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
  • Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
  • Optimized food presentation and plating techniques, elevating overall dining experience.
  • Streamlined ordering process, minimizing errors and increasing kitchen productivity.
  • Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maximized quality assurance by completing frequent line checks.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Catering Manager

Special Occasions Catering
05.1996 - 01.2019
  • Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
  • Hired and trained both permanent and temporary staff members.
  • Handled catering scheduling, ordered food and planned events.
  • Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
  • Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
  • Developed comprehensive event proposals that clearly outlined deliverables, timelines, budget requirements based on client input.
  • Achieved increased client retention rates by providing exceptional customer service throughout the event planning process.
  • Designed catering packages to increase sales and customer experience.
  • Assisted in developing marketing materials to showcase the company''s catering services to potential clients effectively.
  • Promoted catering packages with most profitable outcomes without sacrificing client desires.
  • Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them.
  • Participated in industry conferences and networking events to stay current on trends within the catering sector continually.
  • Worked with chefs to plan menus according to client needs and budgets.
  • Handled payment collection and payroll of Number employees.
  • Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
  • Conducted post-event evaluations with clients, identifying areas for improvement and implementing changes accordingly.
  • Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.
  • Leveraged technology for better communication and coordination, resulting in smoother event management.
  • Reduced waste and optimized resource use by introducing efficient inventory management practices.
  • Provided detailed event reports to clients, demonstrating transparency and fostering trust.
  • Increased repeat business through exceptional customer service and attention to detail in event execution.
  • Adapted to changing market trends, keeping service offerings fresh and competitive.
  • Enhanced customer satisfaction by efficiently managing catering schedules and promptly addressing any concerns.
  • Ensured compliance with all health and safety regulations, maintaining impeccable record.
  • Initiated marketing strategies that effectively increased brand visibility and attracted new clients.
  • Implemented strict food safety protocols, significantly reducing instances of non-compliance.
  • Maintained stringent budget controls, maximizing profitability without sacrificing quality.
  • Collaborated with clients to understand their vision, translating it into memorable events that exceeded expectations.
  • Orchestrated large-scale events without compromising on quality, thanks to effective team coordination.
  • Secured high-profile contracts, expanding company's market presence and reputation.
  • Cultivated relationships with venue managers, broadening network and opportunities for business growth.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.

Education

GED - General Studies

Upper Sandusky High School
Upper Sandusky, OH
03.2000

Skills

  • Multitasking and Organization
  • Customer Service
  • Food Safety
  • Inventory Management
  • Staff Supervision
  • Staff Training and Development
  • Inventory Control
  • Attention to Detail
  • Waste Reduction
  • Problem-Solving
  • Ordering Supplies
  • Staff Management
  • Vendor Relations
  • Operations Management
  • Team Collaboration and Leadership
  • Recipes and menu planning
  • Order Accuracy
  • Supply Ordering
  • Inventory Coordination
  • Goal Setting
  • Order delivery practices
  • Employee Scheduling
  • Health Inspections
  • Cost Control
  • Shift Scheduling
  • New Employee Recruitment
  • Motivational style
  • Scheduling
  • Purchasing
  • Recipe creation
  • Quality Assurance
  • Verbal and written communication
  • Vendor Relationship Management
  • Performance monitoring
  • Workflow Planning
  • Sales Projections
  • Strategic Planning
  • Process Improvement
  • Reliable and Responsible
  • Team Leadership
  • Critical Thinking
  • Training and Onboarding
  • Delegating Assignments and Tasks
  • Relationship Building
  • Catering Services
  • Sales and Marketing
  • Coaching and Mentoring
  • Work Planning and Prioritization

Timeline

Kitchen Manager

Chantals
10.2021 - 08.2024

Prep Cook

The Black Marlin
05.2021 - 08.2024

Kitchen Manager

Three Little Birds Cafe
03.2019 - 05.2021

Catering Manager

Special Occasions Catering
05.1996 - 01.2019

GED - General Studies

Upper Sandusky High School

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Elissa Doty