Jessica Smith
Erlanger,KY
Summary
Accomplished Catering/Sous Chef at AVI Foodsystems, adept in kitchen operations and team leadership, significantly enhanced catering sales through innovative menu development and exemplary customer service. Expert in sanitation standards and mentoring, I spearheaded initiatives that streamlined workflows and fostered a collaborative environment, contributing to a notable increase in client satisfaction and operational efficiency.
Overview
15
15
years of professional experience
Work History
Catering/Sous Chef
AVI Foodsystems
Florence, KY
08.2022 - Current
- Maintained a safe and sanitary work environment by enforcing strict adherence to food safety regulations and hygiene protocols.
- Conducted regular staff training sessions on cooking techniques, menu planning, and kitchen equipment maintenance for continuous improvement in staff performance.
- Collaborated with Executive Chef to develop innovative recipes, maintaining the highest standards of culinary excellence.
- Supported the growth of junior chefs through mentoring, sharing knowledge, and providing constructive feedback on their work.
- Ensured timely completion of all assigned tasks while simultaneously overseeing multiple catering events with varying requirements.
- Increased catering sales through outstanding customer service and building strong relationships with clients.
- Ensured consistency in dish presentation and taste by closely monitoring food production and providing hands-on guidance to the culinary team.
- Strengthened teamwork among kitchen staff through regular meetings, open communication channels, and fostering a collaborative working atmosphere.
- Showcased culinary expertise in various promotional materials such as brochures, website content, and social media platforms to attract new clients.
- Maximized kitchen efficiency with effective delegation of tasks among team members according to their skills and strengths.
- Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.
- Streamlined kitchen operations by effectively managing food preparation, staff scheduling, and inventory control.
- Promoted positive brand image through active participation in community events such as charity dinners, food festivals, and culinary competitions.
- Elevated guest satisfaction levels by promptly addressing concerns or complaints related to catering services.
- Successfully executed high-profile events while adhering to tight deadlines and maintaining excellent communication with clients throughout the process.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
Manager
Ameristop Food Mart
Villa Hills, Ky
05.2009 - 07.2022
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Onboarded new employees with training and new hire documentation.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Improved safety procedures to create safe working conditions for workers.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Developed and implemented business strategies to achieve business goals and stay competitive.
- Planned and budgeted accurately to provide business with resources needed to operate smoothly.
Education
Diploma - Computers
Lloyd High School
Erlanger, KY05.2005
Skills
- Food Pairings
- Sanitation Standards
- Kitchen Operations
- Nutritional knowledge
- Food presentation
- Allergen awareness
- Menu development
- Waste Reduction
- Recipe creation
- Customer Service
- Kitchen leadership
- Team Leadership
- Supervising Food Prep
- Food Safety
- Kitchen Organization
- Heavy Lifting
- Detail Oriented
- Food Preparation
- Safe Food Handling
- Knife Skills
- Safe handling
- Cooking techniques
- Sanitation Procedures
- Safety Management
- Kitchen Management
- Equipment usage
- Foodservice
- Kitchen Equipment Operation
- Staff Training
- Staff Motivation
- Menu Memorization
- Inventory Management
- Catering background
- Sales Planning
- Line Inspections
- Workflow Optimization
- Mentoring and Coaching
- Garnishing and Plating
- Performance Improvement
- Portion Control
- Plating
- Compliance
- Recipes and menu planning
- Menu Planning
- Order delivery practices
- Food spoilage prevention
- Operations Support
- Attention to Detail
- Food Preparing, Plating, and Presentation
- Food Prep Planning
- Cleaning and sanitation
- Team Collaboration
- Creative Thinking
- Decision-Making
- Prioritization and Organization
- Relationship Building
- Staff Supervision and Coordination
- Food Stock and Supply Management
- Kitchen Staff Management
- Coaching and Mentoring
Languages
Spanish
Elementary
Timeline
Catering/Sous Chef
AVI Foodsystems
08.2022 - Current
Manager
Ameristop Food Mart
05.2009 - 07.2022
Diploma - Computers
Lloyd High School