Kathleen Halgren
Tolland,CT
Summary
Resourceful Chef Assistant known for high productivity and efficiency in task completion. Skilled in food preparation, kitchen sanitation, and inventory management. Excel in teamwork, communication, and adaptability, ensuring smooth kitchen operations and quality food service.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Chef Assistant
University of Connecticut
Storrs, CT
09.2014 - Current
- Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
- Ensured all safety protocols were followed during meal prep.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Waitress/food Prep
Mill on The River
South Windsor, CT
10.1996 - 08.2014
- Responsible for baking desserts, managed the Bakery.
- Provided excellent customer service by addressing any complaints or concerns promptly.
- Adhered to all health codes set forth by local authorities regarding food preparation and storage. ,
- Maintained accuracy while handling payments, giving change and printing receipts for customers.
- Handled food safely and kept spaces clean to protect customers from foodborne illness and maintain proper sanitatio
Education
Bachelor of Science - Business Management
Eastern Connecticut State University
Willimantic, CT05-1982
Skills
- Self Motivation
- Kitchen Safety
- Menu Planning
- Food handling
- Interpersonal Skills
- Time Management
- Analytical Thinking
- Flexible and Adaptable
Certification
- SERVSAFE CERTIFIED
Timeline
Chef Assistant
University of Connecticut
09.2014 - Current
Waitress/food Prep
Mill on The River
10.1996 - 08.2014
Bachelor of Science - Business Management
Eastern Connecticut State University
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