Georgia Brummer

• Prepared high-quality dishes using fresh, seasonal ingredients while maintaining kitchen efficiency.
• Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
• Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
• Increased repeat business through consistently providing exceptional services that exceeded client expectations.

Did not work due to illness, tried to work at thrift store during treatments but eventually had to stop due to covid and reduced immune system, cancer free and healthy 5 year milestone

• Operated thrift store including cash management, customer service, and inventory in running retail establishment
• Facilitated community engagement events to promote brand awareness and increase donations.
• Collaborated with leadership to set organizational goals aligned with mission objectives.

• Worked in all stations in a fast paced restaurant, created specials, maintained sanitation requirements, helped with inventory and ordering
• Streamlined kitchen operations by implementing efficient prep processes, reducing wait times for service.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.

• Led 70-100 store employees while being responsible for interviewing, selection, retention, supervision, and development, evaluation of employee as well as, store sales, gross margins, labor and profits. Acted as ambassador of the store for both customers and employees while demonstrating excellent people skills and a true passion for food and hospitality

• Manage all daily food operations in an acute care center with 110 beds, retail sales, catering kitchen and a 110-room nursing home. Responsible for food production, quality assurance, menu planning, purchasing and receiving hiring and training and coordinating food production for a staff of 30. Responsible for food and labor control and budget. Responsible for cash management. Maintain HACCP and OSHA regulations and sanitation in all facilities. Interact with clients and customers on a daily basis. Continue to increase the Café sales monthly without increase in overall food costs.

• Managed and ran my own successful catering business to include all purchasing and inventory, menu planning, preparing all food items for up to 900 meals per day for all different types of events and venues. Bookkeeping, staffing and managing sub-contracted employees. Working with vendors to create clients vision.

• Responsible for all aspects of bakery production, started food item menus for in house and catering services to include cost analysis, pricing and promoting business, increased the volume of business by at least 20% annually, trained and managed staff of 10 +, designed and created wedding cakes