Jestine Rivers

• Worked in production to improve efficiency.
• Stored food properly by adhering to food safety policies and procedures.
• Prepared and built food items according to standardized recipes and directions.
• Adhered to company safety policies and procedures for proper food safety and sanitation.
• Documented batch production information such as ingredients and amounts, cycle times and temperatures observed.
• Created batches of food products with specified flavor, texture, clarity, bouquet and color profiles by following production recipes and procedures.
• Broke down, cleaned and sanitized work stations at end of shift
• Prepared and built food items according to standardized recipes and directions
• Worked in production to improve efficiency
• Assisted management with procedures to cut costs while delivering quality products

• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Met production requirements for banquet and outlet desserts and breakfast pastries.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Managed kitchen staff to supervise preparation of foods and explain steps for readying specialty items.

• Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
• Cooked for large groups of people and managing various types of food for large events.
• Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
• Observed federal and local kitchen safety regulations to prevent food borne illnesses.
• Conceptualized menus to account for dietary restrictions, food allergies and personal requests
• Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme
• Observed federal and local kitchen safety regulations to prevent food borne illnesses
• Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately
• Crafted exciting catering options for clients
• Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen
• Cooked for large groups of people and managing various types of food for large events
• Created catering menu based upon client specifications, event type, dietary needs and budget
• Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity
• Developed and remained accountable for safety, quality, consistency and adherence to standards
• Managed [Number] culinary personnel in service to [Number]-customer base

Cooked for two diffrent kitchen at the Hospital West Pavillion and patient kitchen. prepped nutritional foods according to the patients diet. cooked specialty food for physician at West Pavillion kitchen. use all kitchen equipment properly recipes feed client customers food to their satisfaction. sanitized work station tempted all food product dated and label. worked well with all staff.