Kezia Snell
Green Cove Springs,Florida
Overview
12
12
years of professional experience
Work History
Cook
Healthcare Services Group
803 Green Cove Springs Florida, 32043
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
803 Oak Street Green Cove Springs Fl, 32043
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, FL09.2017
Associate of General Studies -
Dodge City Community College
Dodge City, KS05.2007
High School Diploma -
Clay High School
Green Cove Springs, FL05.2005
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