Kaitlynn Boyer

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.

Coconuts is a 22 million dollar a year restaurant on Fort Lauderdale's intercostal.

• I assist the executive chef in day to day operations by supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Disciplined and dedicated to meeting high-quality standards.

• Creating daily specials and using social media to market specials
• Empowered employees with tools and items necessary to successfully perform kitchen work and meet business expectations
• Upheld strict standards for food production, product rotation, and presentation to customers
• Monitored employee safety and optimal practices, including wearing non-slip shoes
• Led by example and continuously coached staff to elevate kitchen team performance against productivity, quality, and customer satisfaction standards
• Managed food and supply ordering, coordinated shipment receiving, and monitored procedures for compliance with health code requirements
• Diversified food offerings by location and season to continuously attract new customers
• Inspected received food items to verify quality, quantity, and freshness of goods received
• Interviewed job applicants, processed new hire paperwork, and provided on-the-job training
• Scheduled department staff strategically to maintain proper coverage based on business volume.

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Trained new employees on proper protocols and customer service standards.
• Interacted well with customers to build connections and nurture relationships.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Coordinated and prepared catering orders for parties of 500+ people.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
• Resolved guests complaints while maintaining positive customer environment.
• Performed cash handling activities and secured nightly bank deposits.
• Utilized upselling techniques to maximize revenue and increase customer satisfaction.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Coordinated with catering staff to deliver food services for special events and functions.