Eyon Dunkley

•Making sandwiches for the residents

•Prepping salad, dessert, and side menu options

•Serving lunch to residents in the main dining room

•Cooking dinner, soup, main entries, side vegetables, and serving on tray lines.

•Cleaning the kitchen area, and cooks area

• Being responsible for helping the kitchen staff perform efficiently
• Establishing standard menu options and recipes
• Ordering the food and supplies necessary to make these dishes
• Overseeing kitchen and line staff, and training team members as required
• Supervision of food prep and cooking

• Established and maintained open, collaborative relationships with the kitchen team
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
• Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
• Enforced appropriate work-flow and quality controls for food quality and temperature
• Set up and performed initial prep work for food items such as soups, sauces and salads
• Displayed a positive and friendly attitude towards customers and fellow team members
• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Reduced food costs percent by using seasonal ingredients, setting standards for portion size and minimizing waste
• Managed kitchen staff by training the proper and improper way on food safety, supervising, evaluating and enforcing discipline when necessary
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees

• I help get the kids on and off the bus from their parents, to their school
• Encouraged good behaviors using the positive reinforcement method
• Established the children on the safety issues when crossing the streets
• Monitored each student's good and bad behavior on the bus

• Completed required safety training programs Completed and maintained accurate and organized records, documents and reports
• Maintained up-to-date knowledge and information about technology and safety producers Successfully managed production activities so all orders were shipped on time
• Worked with high quality machinery

• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
• Practiced safe food handling procedures at all times
• Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions

• Verified freshness of products upon delivery
• Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
• Verified proper portion sizes and consistently attained high food quality standards