Francisca Duhaney
Bradenton,FL
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
7
7
years of professional experience
Work History
Dining Services Supervisor
Sarasota Bay Club
04.2023 - Current
- Maintained clean, safe and hazard-free work environment.
- Communicated effectively with dining staff alike to promote adherence to dining room policies and standard operating procedures.
- Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.
- Maintained responsibility for food, beverage and kitchen equipment ordering, regularly assessing departmental needs and verifying sufficient stock levels.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory, control food coast and supplies to prevent waste.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Monitored food preparation, production, and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
Sous Chef
Discovery Village
12.2022 - 04.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Front-End Supervisor
Sodexo Campus Services
02.2020 - 11.2020
- Monitored cash drawers in checkout stations to verify adequate cash supply. Assisting with customers' concerns, solving problems with student accounts, meals card, credit cards, and cash control.
- Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
- Created employee schedules to align coverage with forecasted demands and coordinate the activities for retail staff.
- Assist staff with the productions and operation of each area, ensuring employees understand their responsibilities.
- As a member of the safety committee I have the responsibility to implement every safety rule and regulation in all area of the business. Maintain a daily control of the HACCP, and sanitation checklist form.
Head Line Chef
Gwinnett Medical Center-Lawrenceville
09.2018 - 01.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with all sanitation procedures. Safely handle food and equipment. Store food by adhering to food safety policies and procedures including the FIFO and HACCP system
Line Chef
WellStar Kennestone Hospital
03.2017 - 05.2018
- Complied with sanitation and nutrition regulations and safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Seasoned and marinated cuts of meat, poultry and fish.
- Utilizing recipes, conventional cook production equipment, and Rational System equipment. I was responsible for the production of all patient meals and
food bank. - I was the assigned Line Chef for the overnight front of the
house 24 hr restaurant . - Assure that all meals were prep and cook accordingly,
maintaining the output and freshness of the food by keeping an accurate FIFO system.
Sous Chef
Providence Village
11.2017 - 04.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinate menu for all special events.
- Place and receive food orders, maintain inventory,
and estimate food consumption and portioning of food. - Ensure efficient food service. Supervise and coach other staff members.
- Comply with sanitation guidelines, FIFO (proper food storage).
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
Catering Assistant
Northside Cherokee Hospital
10.2016 - 03.2017
- Provided friendly, courteous service to create memorable moments for guests.
- Delivered catered food and supplies to facility for on-time set-up.
- Cleaned and organized kitchen stations to promote team efficiency.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Oversaw catering orders to verify accuracy and completeness.
- Maintained flexible work schedule to meet event needs.
- Arranged furniture and added decorations to assist in setting up for catering events.
- Inspected catering equipment and utensils regularly to manage wear and tear.
- Monitored food preparation to determine correct temperature and proper cooking before serving.
- Followed food safety practices and sanitation guidelines.
- Cleaned and maintained work areas, equipment and utensils.
Education
Bachelor of Science - Culinary Nutrition
Life University
Marietta, GABachelor of Science - Restaurant And Food Services Management
UCF Rosen College of Hospitality Management
Orlando, FLAssociate of Arts -
Valencia College
Orlando, FL12.2015
Skills
- Food Assembly Supervision
- Service Training
- Kitchen Staff Supervision
- Work Schedule Creation
- Safe Work Practices
- Production Preparation
- Cleanliness Standards
- Portion Sizes
- Proper Food Handling
- Coordinate Schedules
Languages
Spanish
Native or Bilingual
Timeline
Dining Services Supervisor
Sarasota Bay Club
04.2023 - Current
Sous Chef
Discovery Village
12.2022 - 04.2023
Front-End Supervisor
Sodexo Campus Services
02.2020 - 11.2020
Head Line Chef
Gwinnett Medical Center-Lawrenceville
09.2018 - 01.2020
Sous Chef
Providence Village
11.2017 - 04.2018
Line Chef
WellStar Kennestone Hospital
03.2017 - 05.2018
Catering Assistant
Northside Cherokee Hospital
10.2016 - 03.2017
Bachelor of Science - Culinary Nutrition
Life University
Bachelor of Science - Restaurant And Food Services Management
UCF Rosen College of Hospitality Management
Associate of Arts -
Valencia College
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