Gwendolyn Riley

• Coached team members in techniques necessary to complete job tasks.
• Managed schedules, accepted time off requests and found coverage for short shifts.
• Worked different stations to provide optimal coverage and meet production goals.
• Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
• Trained new team members by relaying information on company procedures and safety requirements.
• Minimized resource and time losses by addressing employee or production issue directly and implementing timely solutions.
• Designed strategic plan for component development practices to support future projects.
• Established open and professional relationships with team members to achieve quick resolutions for various issues.
• Assisted in recruitment to build team of top performers.

Complete Server, Cook/Chef, and Bartending Shifts. Server- Assist in Serving food, serving on buffet lines, and Clean up, bus.

Cook/Chef- Follow All Guidelines and Recipes ( unless in a Scratch Kitchen) to complete each meal, entree, or dish, and following all Food Safety Precautions .Production for anywhere around 100-5000. Bartender- Mix Drinks and Serve Clients.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.

• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Used variety of kitchen tools and appliances to prepare ingredients and meals.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Replenished food and ingredients supplies to meet service demand.
• Followed recipes and instructions to achieve quality and presentation standards.
• Verified food temperatures and quality ahead of service to maintain standards.
• Prepped ingredients ahead of time to increase cooking and service speed.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.

• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Collaborated with staff members to create meals for large banquets.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Checked and tested foods to verify quality and temperature.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.