Ida Davis

Holy Rosary Hospital

02.2012 - Current

Enhanced customer satisfaction by efficiently managing food service operations and ensuring timely meal preparation.
Streamlined kitchen processes for improved productivity, resulting in increased positive customer feedback.
Developed creative menus that catered to diverse dietary needs, promoting a more inclusive dining experience.
Boosted employee morale through effective communication and leadership, contributing to a harmonious work environment.
Implemented inventory management best practices, reducing food waste and optimizing ingredient usage.
Collaborated with vendors to secure high-quality ingredients at competitive prices, maintaining budget integrity without sacrificing taste or presentation.
Assisted in the design and execution of special events catering, showcasing culinary skills while meeting client expectations.
Coordinated staff schedules and duties, maximizing efficiency and minimizing labor costs.
Evaluated employee performance regularly, providing constructive feedback for continuous improvement in food preparation and customer service skills.
Maintained strict adherence to health and safety regulations, fostering a safe dining environment for customers and employees alike.
Purchased food and cultivated strong vendor relationships.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.