Erneshia Nelson

Kitchen Supervisor

Sodexo Magic

07.2010 - Current

Assisted in daily kitchen operations, ensuring adherence to safety and sanitation standards.
Supported inventory management by tracking supplies and notifying supervisors of low stock levels.
Learned proper food preparation techniques, enhancing team efficiency during peak hours.
Collaborated with team members to maintain cleanliness and organization throughout the kitchen area.
Participated in training sessions on kitchen equipment usage and safety protocols for new staff.
Monitored food quality during service, ensuring compliance with health regulations and customer satisfaction.
Adapted quickly to changing menu items, contributing to a flexible kitchen environment.
Provided feedback on workflow processes, supporting efforts to streamline operations and improve service delivery.
Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Trained new team members on kitchen procedures, safety protocols, and company standards.
Controlled food costs and managed inventory.
Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
Monitored food preparation, production, and plating for quality control.
Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
Reduced food waste through effective inventory management and menu planning.
Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Directed activities of team of skilled kitchen workers preparing and serving meals.
Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
Led kitchen staff meetings to discuss performance goals and operational changes.