Jamie-Lee Riley

• Increased sales by developing innovative menu items and seasonal specials to attract new customers.
• Oversaw the implementation of new technology systems within the department, streamlining ordering processes and increasing overall efficiency.
• Effectively allocated tasks during high-traffic times to keep operations running smoothly and employees focused.
• Educated staff on strategies for handling difficult customers and challenging situations.
• Managed inventory effectively, reducing waste and ensuring optimal product freshness for customers.
• Examined incoming inventory, merchandised shelves and prevented shrinkage.
• Checked refrigerated and frozen cases and replenished low stock every day.
• Offered product samples to customers, generating additional sales through taste-testing.
• Participated in educational opportunities to increase product knowledge.
• Maintained focus during busy times and delegated tasks to employees to keep business running smoothly.

• Inspected and cleaned food preparation areas to guarantee safe, sanitary food-handling practices
• Packaged, arranged and labeled ingredient stock, storing at established temperatures
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
• Washed, peeled and cut various fruits and vegetables to prepare for serving
• Prepared ingredients for menu items
• Trained and assisted new kitchen staff members
• Cooked all menu items according to specified instructions

• Quickly and accurately served specific meals to patients with special dietary needs.
• Upheld efficiency of meal services by pre-setting over 400 tables before patients arrived.
• Closely followed sanitation and food handling guidelines while assisting the dietician with numerous daily meal preparation.
• Supported waitstaff and other team members in completing tasks.
• Collaborated with dietitians and healthcare staff to develop and adjust patient meal plans.
• Served meals to residents in accordance with established schedules and dietary procedures.

• Completed entries in log books, journals and care plans to document accurately report patient progress
• Offered support for client mental and emotional needs to enhance physical outcomes and overall happiness
• Assisted patients with dressing, grooming and feeding needs, helping to overcome and adapt to mobility restrictions
• Followed nutritional plans to prepare optimal meals, including purchasing ingredients from local shops
• Wiped down equipment with proper cleaning products after each patient transport to reduce instances of infection
• Delivered assistance to elderly clients in daily activities including bathing, dressing, physical transfers and care for incontinence
• Provided mobility assistance such as walking and regular exercising

• Maintained composure and work quality while under stress
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures
• Set up advertising signs and displays on shelves, counters and tables
• Refilled and rotated items on shelves to maintain well-stocked inventory

Prepared dishes for catering events or during high-volume shifts

• Maintained clean, sanitized and well-organized food preparation zones to promote store efficiency
• Arranged food items on serving trays and placed in take-out packaging to produce orders for customers
• Checked completed orders for accuracy and bagged meals for easy carrying
• Cleaned and sanitized work stations to meet health department regulations
• Ordered food items and supplies needed to fulfill catering jobs

• Reconciled cash drawer at start and end of each shift, accounting for errors and resolving discrepancies
• Maintained clean and organized appearance for all restaurant areas to attract and retain customers
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency
• Used downtimes to prepare ingredients and restock supplies for expected busy periods
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures