Daija Duncan

While working at Hay Harbor Club as a sous chef, I was responsible for a variety of kitchen duties, including but not limited to:

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Maintained up-to-date knowledge of current culinary trends and techniques.

Working as an assistant to the Dean of The College of Food Systems Technology, I was responsible for managing a group of eleven individuals. I was also responsible for answering phone calls that come through the office, answering emails from various people and companies regarding wanting to partner with The College of Food Systems Technology. I also fill in where I see my team falling short when needed to make sure the office is running as smoothly as possible. Along with those responsibilities i was also expected to:

• Safeguarded sensitive information through proper documentation handling, data entry, and record maintenance procedures.
• Demonstrated adaptability by quickly mastering new software applications for various tasks.
• Expedited project completion times due to the ability to multitask effectively under tight deadlines.
• Maximized staff performance by assisting with training, onboarding, and performance evaluations.

While working as the head chef at Sounthwind, I was responsible for a variety of kitchen duties, including but not limited to:

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

As a sandwhich artist at Melt I was responsible for a variety of duties such as but not limited to:

• Greeted guests, promoted specials, and took orders.
• Operated the cash register with accuracy, ensuring proper handling of transactions.
• Kept workplace clean and organized in line with restaurant policies.
• Increased speed of service through effective multitasking and time management skills.
• Collaborated with team members to maintain a smooth workflow during busy hours.
• Prioritized excellent communication skills to understand customer preferences accurately while minimizing errors in orders.

During my time at this bake shop, I was responsible for a verity of different things such as:

• Greeted customers entering store and responded promptly to customer needs.
• Worked flexible schedule and extra shifts to meet business needs.
• Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
• Built relationships with customers to encourage repeat business.
• Resolved customer complaints professionally, leading to improved customer relations and loyalty.
• Answered questions about store policies and addressed customer concerns.
• Worked closely with shift manager to solve problems and handle customer concerns.
• Contributed to store success by maintaining high standards of cleanliness throughout the facility.
• Addressed customer needs and made product recommendations to increase sales.