Katherine Hogan

Work History

Dining By Design

10.2024 - 12.2024

Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Reduced food waste by properly storing ingredients and monitoring expiration dates.
Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.

Walmart

08.2023 - 09.2024

Greeted customers entering store and responded promptly to customer needs.
Addressed customer needs and made product recommendations to increase sales.
Operated cash register for cash, check, and credit card transactions with excellent accuracy levels.
Maintained a balanced cash drawer, ensuring accurate accounting at the end of each shift.
Restocked and organized merchandise in front lanes.
Assisted customers with returns, refunds and resolving transaction issues.

Baptist Home of the Ozarks

04.2023 - 08.2023

Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Maintained well-organized mise en place to keep work consistent.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Handled and stored food to eliminate illness and prevent cross-contamination.
Adhere to Portion Control and Dietary Needs Per Resident

Highland Springs Country Club

04.2021 - 12.2022

Assisted in training new hires on proper food handling techniques and kitchen procedures, ensuring consistent quality across all dishes prepared.
Improved efficiency within the kitchen environment by proactively anticipating needs of fellow chefs and providing necessary support where needed.
Developed new menu items in collaboration with the head chef, incorporating seasonal ingredients and current culinary trends.
Assisted in the planning and execution of special events, such as weddings and corporate dinners, showcasing creativity and flexibility in adapting recipes to suit client preferences.
Excelled under pressure during high-volume service periods while maintaining attention to detail in dish preparation.
Assisted with menu development and planning.