Overview
Work History
Education
Skills
Timeline
Generic

Kezia Snell

Green Cove Springs,Florida

Overview

12
12
years of professional experience

Work History

Cook

Healthcare Services Group
03.2012 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Communicated closely with servers to fully understand special orders for customers.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Monitored food quality and presentation to maintain high standards.
  • Measured, weighed and mixed appropriate ingredients according to recipe directions.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.

Dietary Manager

Healthcare Services Group
06.2017 - 12.2018
  • Improved patient satisfaction by developing and implementing well-balanced, nutritious meal plans tailored to individual dietary needs.
  • Streamlined kitchen operations for increased efficiency by implementing effective food inventory management system.
  • Enhanced team productivity by providing regular training sessions on food safety, sanitation, and dietary guidelines.
  • Ensured compliance with state and federal regulations through meticulous record-keeping and documentation of all dietary department activities.
  • Interviewed, hired and trained dietary personnel to provide optimal service.
  • Purchased food supplies for department according to budget limitations.
  • Consulted with dietitians to plan menus appropriate for patient needs.
  • Visited with residents to inquire about satisfaction, quality and personal preferences.
  • Monitored production to check safety, standardized production and appropriate portioning.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Maximized quality assurance by completing frequent line checks.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Coordinated with catering staff to deliver food services for special events and functions.

Education

No Degree - CPR /Adult, Child, Infant And AEB, Training (BSL)

American Healthcare Academy
03.2023

Certificate of Completion - Nutrition And Foodservice Professional Training

University of Florida
Gainesville, FL
09.2017

Associate of General Studies -

Dodge City Community College
Dodge City, KS
05.2007

High School Diploma -

Clay High School
Green Cove Springs, FL
05.2005

Skills

  • Food Presentation
  • Grilling
  • Sanitation
  • Order Verification
  • Frying
  • Ingredients Measuring
  • Fine Dining
  • Cooking
  • Customer Service
  • Surface Cleaning
  • Supply Restocking
  • Food Handling
  • Contamination Prevention
  • New Hire Training
  • Food Presentation Talent
  • Operations Management
  • Hospitality and Service Industry Background
  • Sanitation Practices
  • Event Catering
  • Beautiful Presentation of Food
  • Portion Control
  • Menu Planning
  • Hospitality Service Expertise
  • Ingredient Inspection
  • Cleaning and Organization
  • Knife Skills
  • Ingredient Selection
  • Strong Attention to Safe Food Handling Procedures
  • Food Preparation
  • Food Handler Certification
  • Recipes and Menu Planning
  • Performance Improvement
  • Cake Decorating Expertise
  • OSHA
  • Order Delivery Practices
  • Cooking Techniques
  • Food Spoilage Prevention
  • Effective Planner
  • Kitchen Equipment Operation and Maintenance
  • Recipe Development
  • Inventory management
  • Equipment maintenance
  • Quality control
  • Time management
  • Food waste reduction
  • Culinary creativity
  • Garnishing techniques
  • Food storage
  • Grilling expertise
  • Teamwork abilities
  • Special diets knowledge
  • Kitchen Organization
  • Kitchen Sanitation
  • Shift Scheduling
  • Meal Preparation
  • Menu Memorization
  • Food Production Scheduling
  • Bulk Food Preparation
  • Production Line Management
  • Efficient Multitasking
  • OSHA Regulations Knowledge
  • Ticket Time Monitoring
  • New Recipe Creation
  • Team Leadership
  • Frying and Sautéing
  • Vendor Relationship Management
  • Flexible Schedule
  • Works Well Under Pressure
  • Baking and Broiling Skills
  • Food Inspection
  • Teamwork and Collaboration
  • Multitasking and Organization
  • Food Processing
  • Department Oversight
  • Nutrition Expertise
  • Food Production Management
  • Staff Monitoring
  • Inventory Management
  • Customer service
  • Attention to detail
  • Team leadership
  • Hygiene standards
  • Software proficiency
  • Dietary analysis
  • Adaptability and flexibility
  • Vendor relations
  • Inventory control
  • Budget management
  • Kitchen Staff Coordination
  • Cost Controls
  • Calendar and Scheduling Software
  • Supply Ordering and Management
  • Training and Onboarding
  • Managing Reservations and Large Parties
  • Safe Food Handling

Timeline

Dietary Manager

Healthcare Services Group
06.2017 - 12.2018

Cook

Healthcare Services Group
03.2012 - Current

No Degree - CPR /Adult, Child, Infant And AEB, Training (BSL)

American Healthcare Academy

Certificate of Completion - Nutrition And Foodservice Professional Training

University of Florida

Associate of General Studies -

Dodge City Community College

High School Diploma -

Clay High School

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Kezia Snell