Jeremy Smith

ARAMARK, Higher Education

08.2001 - Current

Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
Reduced food waste through diligent inventory management and careful portion control practices.
Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs during busy service periods.
Upheld high standards of food presentation by guiding staff on proper plating techniques and visual aesthetics, positively impacting customer experience.
Supervised daily kitchen operations while mentoring junior staff members by sharing valuable cooking techniques and industry knowledge for career development purposes.
Collaborated with the executive chef to develop new menu items that catered to diverse customer preferences and dietary needs.
Enhanced team productivity by providing comprehensive training on proper food handling, safety procedures, and equipment usage.
Assisted in budgeting tasks such as forecasting sales trends, tracking expenses, and identifying cost-saving opportunities.
Implemented streamlined ordering processes for improved accuracy and reduced instances of missed or incorrect orders from suppliers.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Controlled food costs and managed inventory.

Summary