Essence Bates-Hatcher

Prepared diverse menu items while adhering to quality and safety standards.Trained new team members on cooking techniques and kitchen protocols.Managed inventory levels, ensuring freshness and availability of ingredients.Developed seasonal menus in alignment with customer preferences and trends. Implemented efficient cooking methods that reduced waste and improved service speed.

Supported daily operations by collaborating effectively with team members to maintain productivity. Executed morning preparation tasks such as slicing and cleaning fresh produce. Assisted in creating in-house desserts and preparing soups, sauces, and meats.

Assisted with the delivery of dining and catering services in a corporate kitchen environment. Prepared daily breakfast and lunch health bars featuring fresh fruits, yogurts, composed salads, and vegetables. Crafted fruit, vegetable, dessert, and sandwich platters for events hosting 10 to 500 guests.

Delivered high-quality service in upscale fine dining environment. Prepared appetizers, salads, and desserts for breakfast, lunch, and dinner. Prepared and executed high-quality dishes in a fast-paced kitchen environment.

Assisted with catering for butler-style and buffet-style events, including weddings and holidays, accommodating groups from 10 to 1200 people.