Janet Haynes
Mebane,NC
Summary
Adept at leading kitchen teams to excellence, I enhanced food safety and customer satisfaction at Holiday Inn by introducing innovative menu items and reducing waste, showcasing skills in recipes and menu planning as well as team leadership.
Overview
15
15
years of professional experience
Work History
Sous Chef
Holiday Inn
10.2014 - 09.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Line Cook
Nordstroms Department Store
01.2011 - 08.2014
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Upheld strict sanitation standards while preparing meals, maintaining clean workspace free of cross-contamination risks.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
Dietary Cook
Clara Mass Hospital
01.2007 - 12.2009
- Maintained clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
Education
Graduate Certificate - Culinary Arts
Newark Business Training Institute
Newark, NJ2006
Graduate Certificate - Food Prep/Cooking
Food Bank of New Jersey
New Jersey2004
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Recipes and menu planning
- Food Preparing, Plating, and Presentation
- Sauce preparation
- Sanitation Procedures
- Catering background
- Customer Service
Timeline
Sous Chef
Holiday Inn
10.2014 - 09.2021
Line Cook
Nordstroms Department Store
01.2011 - 08.2014
Dietary Cook
Clara Mass Hospital
01.2007 - 12.2009
Graduate Certificate - Culinary Arts
Newark Business Training Institute
Graduate Certificate - Food Prep/Cooking
Food Bank of New Jersey