Gina Herring

• Managed internal company correspondence by delivering documents, memos and newsletters to appropriate personnel
• Answered client queries and complaints to provide strong customer service
• Addressed customer complaints and bad publicity promptly to preserve company integrity and image
• Communicated company promotions, products, and services to clients to increase brand awareness and overall revenue
• Great exercise in forming thoughts quickly.

• Located and targeted potential customers with successful cold-calling techniques
• Utilized persuasive sales techniques to convert leads into sales
• Worked with sales team to collaboratively reach targets, consistently meeting or exceeding personal quotas
• Delivered persuasive presentations to customers outlining products, services and benefits to increase chances of closing purchases
• Created customer presentations based on customer requirements
• Conducted regular surveys and canvassing activities to identify potential customers for products and services.

Maintain quick drive times by following route rules personally created for different times of day to allow for quickest possible deliveries

• Interacted professionally with customers in person or by phone and acted with sense of urgency to drive positive customer experience
• Verified orders prior to completing deliveries to avoid customer complaints
• Planned optimal routes to deliver multiple orders per trip and achieve strong performance ratings
• Maintained organized, safe and clean work areas and complied with company safety and security standards.

• Acted as head chef when required to maintain continuity of service and quality
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
• Planned and directed high-volume food preparation in fast-paced environment
• Collaborated with staff members to create meals for large banquets
• Maintained up-to-date knowledge of current culinary trends and techniques
• Trained kitchen staff to perform various preparation tasks under pressure.

• Ran a Cook From Scratch Fine Dining Line single-handedly
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions
• Trained new kitchen staff on food safety, preparation and cooking techniques.

• Worked without oversight, while obtaining excellent numbers.
• Worked under strict deadlines in rain or shine.
• Took photos from different angles and perspectives to capture perfect images.
• Moved 70+ vehicles daily, while working with vendors employees
• Facilitated printing of images for client's portfolio.

• As a head line cook I worked under pressure with others as well as alone while remaining calm and organized
• I was in charge of taking inventory daily and stocking for every shift
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
• Monitored food quality and presentation to maintain high standards
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients
• Trained new kitchen staff on food safety, preparation and cooking techniques.

• Maintained flexible work schedule to meet event needs
• Handled food and beverage orders for up to 200+ guests, delivering prompt and friendly service
• Carried out professional service, retaining polite and friendly approach at all times
• Adhered to all health and safety regulations while serving food and beverages
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.

• Assisted in developing new menu items to reflect restaurant's style and standards
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
• Trained and assisted new kitchen staff members
• Received shipments and placed items on proper shelves to restock and organize restaurant pantry
• Assisted in developing new menu items to reflect restaurant's style and standards
• Followed orders from head chef to establish productive and timely preparation of meals.