Summary
Overview
Work History
Education
Skills
Timeline
Generic

Joyce Pack

Indianapolis,IN

Summary

Flexible and organized professional with several years of experience facilitating busy and healthy restaurant environment operation. Customer-driven and highly coordinated managerial staff with collaborative mindset and team orientation. Conscious innovator with consistent focus enhancing employee workplace, motivating positive moral to promote a family environment for our guest and team.

Overview

11
11
years of professional experience

Work History

Head Chef

Certified Hospitality
Indianapolis, IN
09.2021 - Current
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Organized special events such as banquets or catering services when required.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Monitored food production to guarantee quality standards were met.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Distributed food to service staff for prompt delivery to customers.

Catering Manager/Chef Manager

Tinky's Kreations LLC
Indianapolis, IN
02.2015 - Current
  • Established relationships with vendors to secure competitive prices on supplies needed for catering projects.
  • Maintained accurate records of orders and deliveries for catering services.
  • Provided guidance to staff regarding proper presentation of dishes served at catered events.
  • Developed innovative ideas for themed parties or buffets based on client needs.
  • Worked with chefs to prepare custom menus, special meals, and featured beverages.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Grew sales of catering services through strategic marketing and promotions.
  • Managed financial aspects of catering operations, including budgeting, invoicing, and expense tracking.
  • Developed and maintained strong relationships with clients, vendors, and venue managers, fostering a network of partners.
  • Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Delegated work to staff, setting priorities and goals.
  • Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
  • Monitored costs associated with food production and labor expenses to maintain budgetary goals.
  • Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
  • Created menus based on seasonal ingredients and customer preferences.

Manager/Cook

Castagnettis LLC
Carmel, IN
01.2020 - 07.2024
  • Oversaw daily operations, maintaining efficiency and quality standards.
  • Managed inventory levels to meet demand without overstocking, reducing waste.
  • Delegated work to staff, setting priorities and goals.
  • Analyzed market trends and competitor activity to inform business strategy.
  • Trained employees on additional job positions to maintain coverage of roles.
  • Enhanced team member performance through use of strategic and tactical approaches, motivational coaching and training.

Manager

Classic Dining
Indianapolis, IN
04.2014 - 02.2015
  • Coached, mentored and trained team members in order to improve their job performance.
  • Established processes to ensure efficient workflow throughout the organization.
  • Enforced customer service standards and resolved customer problems to uphold quality service.
  • Led a team of XX employees, ensuring high productivity and excellent customer service.
  • Managed inventory levels to meet demand without overstocking, reducing waste.

Kitchen Manager

McLane Company
Indianapolis, IN
04.2013 - 02.2014
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Trained new employees on kitchen procedures and policies.
  • Ensured compliance with health and safety regulations.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.

Education

Some College (No Degree) - Aviation

Vincennes University
Vincennes, IN

Skills

  • Operations Management
  • Schedule Coordination
  • Customer Engagement
  • Recruitment
  • Staff Management
  • Supervisory skills
  • Complaint resolution
  • Adaptable
  • Catering Coordination
  • Organization and prioritization
  • Customer service best practices
  • Customer-Oriented
  • Employee Retention
  • Conflict resolution techniques
  • Labor and food cost control
  • Brand standards promotion
  • Menu development
  • Full service restaurant background

Timeline

Head Chef

Certified Hospitality
09.2021 - Current

Manager/Cook

Castagnettis LLC
01.2020 - 07.2024

Catering Manager/Chef Manager

Tinky's Kreations LLC
02.2015 - Current

Manager

Classic Dining
04.2014 - 02.2015

Kitchen Manager

McLane Company
04.2013 - 02.2014

Some College (No Degree) - Aviation

Vincennes University

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Joyce Pack