Jackie Barnes

Supervise staff of 4 associates assigning tasks based on work load and needs.

Prepare a wide assortment of desserts , breads , and cakes for over 1,100 people daily.

Maintain inventory controls and food requisitions for proper stock levels.

Train all new associates in department.

Observe all sanitation requirements, scoring an exceptional rating on last inspection.

• Designed appealing product displays to maintain unique presentation.
• Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
• Maintained atmosphere of enthusiastic customer awareness with emphasis on fast customer service.
• Placed dough in pans, molds and sheets, monitoring products during baking and adjusting temperatures as needed.

• Trained new employees on cleanliness, client interactions and various types of meat cuts.
• Supervise staff of 2 team members .
• Prepared various meats for 2 meal periods daily.
• Service amount averaging 2000 portions.
• Managed daily requisitions and inventory levels to avoid production shortages.
• Conducted sanitation inspections to ensure all safety and sanitary guidelines were met.
• Supplied and trained personnel on matters of cleanliness, client interactions and various types of meat cuts.
• Monitored employee use of machinery, including mincers, slicers and sausage fillers.
• Closely monitored display and refrigerator temperatures to ensure safety and quality of products.
• Cut, wrapped, weighed and labeled orders for customers.

• Oversaw meal preparation and monitored food handling to encourage safety.
• Part of a management team that attained 20 percent revenue while controlling cost.
• Achieved all food and labor costs within company standards.
• Instrumental in creation and roll-out of new menu items and daily specials.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.