Jacqueline Waller

• Optimized kitchen workflows by analyzing current processes, identifying areas for improvement, and implementing necessary changes.
• Increased staff retention rates by fostering a supportive work environment built on open communication channels and ongoing professional development opportunities.
• Ensured adherence to strict food safety standards through regular training sessions and thorough inspections of kitchen facilities.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
• Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
• Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
• Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
• Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.

I hired by Concordia College thru a food service called Fresh Ideas: Fresh Ideas came in and worked with college to do a remodel of thee kitchen and created a fresh take to college food. i created weekly meal plans, plus campus catering (graduation pop-up, mid-term parties, etc). I also had full access to the campus garden and would create a menu around those fresh items. i managed a small crew of 15 pp, together we fed 150 students for three square meals, everything made from scratch (soups, meals, baked goods, etc.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.

I was hired at this location that was presenting a whole new concept of Straubs market bringing in a european touch of different wines,culinary food court, and baked goods. Everything was made from scratch to the soups and entrees to brick oven pizzas, grill stations, etc. The pizza station later became my expertise along with the carving/grill station-cooking steaks and fish to order. Mothers Day menu was created and executed by me as well an helped the Executive chef with the daily menus.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.

I just moved back to St. Louis from Santa Fe, N.M. and started up my own personal chef business, I went into clients homes to do meal prep for a weeks worth of meal. I also planned shopped and served meals as needed.

• Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
• Labeled food to include reheating and safe storage and handling instructions.
• Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
• Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
• Increased repeat business through referrals by maintaining excellent rapport with clients while respecting confidentiality agreements.
• Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
• Advertised and participated in networking and social events to promote business.