Iesha Sesson

Served as a volunteer chef at soup kitchens and homeless shelter, food banks and pantries, community centers, nursing homes, and after school programs.

Prepared meals and oversaw the food service operations in their facilities, which included shelters, community centers, and other service locations. Ensured that those in need receive nutritious and well-prepared meals. Designed menus and meal plans that are nutritious, balanced, and meet the dietary needs of the individuals being served. Cooked and prepared meals according to the provided menu, ensuring high-quality food and appropriate portion sizes. Worked within budgetary constraints to minimize food waste and maximize resources. Engaged with the community being served and promoting a positive dining experience for those accessing the services.

Prepared and cooked meals according to standard recipes and guidelines.

Ensured food quality, presentation, and safety. Cleaned and sanitized kitchen equipment and work areas. Assisted with food inventory and ordering supplies.

Interacted with customers, taking orders, and providing excellent customer service.

Assisted the head chef in developing and updating recipes and ensuredthat the kitchen staff follows them accurately. Oversaw the work of junior cooks and kitchen staff, ensuring they adhere to recipes, food safety standards, and proper cooking techniques. Monitored kitchen supplies and ingredients, and coordinate with the head chef or kitchen manager to order necessary items. Ensured that all dishes leaving the kitchen meet quality standards and are properly plated before being served to customers.Provided guidance and training to junior cooks, helping them improve their culinary skills and knowledge. Enforced proper food safety and hygiene practices, including maintaining a clean and organized kitchen area.Complied with health and safety regulations, as well as food industry standards and guidelines.

• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.