Joanne Hummel

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Mentored kitchen staff to prepare each for demanding roles.
• Collaborated with staff members to create meals for large banquets.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned and directed high-volume food preparation in fast-paced environment.
• Acted as head chef when required to maintain continuity of service and quality.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Monitored food production to verify quality and consistency.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Evaluated food products to verify freshness and quality.
• Participated in food tastings and taste tests.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Coordinated with team members to prepare orders on time.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Utilized culinary techniques to create visually appealing dishes.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Adjusted recipes based on ingredient availability or customer request.
• Managed opening and closing shift kitchen tasks.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Measured and mixed ingredients according to precise recipes for best results.
• Maintained food safety and sanitation standards.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Monitored food quality and presentation to maintain high standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Trained and supervised cooking staff to expertly meet daily needs.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Communicated closely with servers to fully understand special orders for customers.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Identified inefficiencies leading to improved productivity.
• Trained and supervised cooking staff to expertly meet daily needs.
• Maintained food safety and sanitation standards.
• Monitored food quality and presentation to maintain high standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Measured and mixed ingredients according to precise recipes for best results.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Produced decorative cheesecakes and cakes, desserts and pastries and specialty food items 200+ employees and patients per day.
• Baked gluten-free and other goods with ingredient limitations to meet dietary restrictions.

• 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.
• Traveled across [Number] mile-range to provide exceptional service, offering critically-acclaimed [Type] catering in various settings.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.
• Cooked for large groups of people and managing various types of food for large events.
• Observed federal and local kitchen safety regulations to prevent food borne illnesses.
• Crafted exciting catering options for clients.
• Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
• Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
• Evaluated food products to verify freshness and quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Participated in food tastings and taste tests.
• Assisted with menu development and planning.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Set up and broke down kitchen for service.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained and managed kitchen personnel and supervised related culinary activity.

Learned 12 different positions just to be able to be a relief cook.

Learned all of the patients diet restrictions and allergy restrictions.

• Handled portion control activities according to specified instructions provided by chef.
• Safely operated all kitchen equipment to avoid job injuries and mishaps.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

Hospital was a 450 bed facility and we served 2500 employees.

• Portioned out food and measured ingredients properly to prepare recipes.
• Operated grills, fryers and ovens to cook food items.
• Cleaned and sanitized work areas, utensils and equipment.
• Received and stored food supplies, raw materials and other ingredients.
• Identified inefficiencies leading to improved productivity.
• Reduced customer waiting by batch cooking popular items during rush times.
• Used kitchen equipment safely and reduced risk of injuries and burns.
• Suggested actionable improvements to streamline training procedures.
• Trained and assisted new kitchen staff members.
• Packaged, arranged and labeled ingredient stock, storing at established temperatures.
• Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
• Learned new menu offerings and options easily to assist customers with selecting items.
• Scrubbed grill on customer request due to food allergies to clean food residue and avoid issues with allergens.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Followed company recipes and production standards to satisfy customers.
• Monitored food temperatures to meet quality and safety standards.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

• Consulted with customers to assess needs and propose optimal solutions.
• Managed day-to-day business operations.
• Evaluated suppliers to maintain cost controls and improve operations.
• Trained and motivated employees to perform daily business functions.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Trained and developed team members to build human capital.
• Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
• Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
• Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
• Generated revenues yearly and effectively capitalized on industry growth.
• Oversaw business budget planning and administration, accounting functions, purchasing, and bi-weekly payroll to handle financial needs.
• Assessed damaged materials and notified maintenance personnel of needed repairs.
• Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
• Prepared bank deposits and handled business sales, returns and transaction reports.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Worked with marketing teams to create print and online advertisements to bring in new customers.
• Prepared annual budgets with controls to prevent overages.
• Conducted audit inspections and independent checks to verify parts and materials.
• Adhered to regulatory and policy changes and made necessary adjustments to maintain overall success.
• Performed statistical analyses to gather data for operational and forecast team needs.
• i started with a 55,000. dollars a year business. By the end of my 18 years we were a multimillionaire business.
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