Gaynell Dorion

As a registered proctor, I helped students to study and prepare for food safety exam.

Cooking serving meals at many different kinds of events .

Preparing and storing food safety before and during events, setting up all tables and food, service areas with chairs, linens, and dishes, serving food together at events, cleaning up, tearing down the dining area by removing all tableware creating menus according to the clients preferences and dietary needs visiting sites before events to assess the kitchen facilities and make necessary, plans or ordering and necessary supplies for events, settling on prices and creating contracts for clients.

• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

• Provided exceptional customer service when addressing client inquiries or concerns via phone calls or email correspondence.

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Tracked food production levels, meal counts, and supply costs.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.

• Managed supply chain functions for deli supplies, ingredients and merchandise.
• Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
• Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
• Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.

• Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
• Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
• Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
• Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
• Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
• Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.