KATY GARCIA

• Monitored and maintained required food temperatures for safety.
• Organized and re-stocked various stations and self-service items.
• Planned and organized food preparation activities from chopping ingredients to plating.
• Used culinary and cutlery tools to prepare foods for cooking or cold dish presentations.
• Checked and tested foods to verify quality and temperature.
• Kept workstation and equipment clean, organized, sanitized and sufficiently stocked.

• Organized food and products by date and maintained adequate supplies.
• Stocked food items upon manger request and adhered to food safety standards at all times.
• Prepared menu orders for customers, ensuring quality and visual presentation.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Organized food and products by date and maintained adequate supplies
• Completed all hot and cold food assignments to meet deadlines for meal preparation

• Traveled to clients' homes to complete healthcare services and promote continuity of care.
• Completed entries in log books, journals and care plans to accurately document and report patient progress.
• Provided transportation and appointments management.
• Reported unusual or urgent circumstances in patients' condition or environment immediately to nurse supervisor.

• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
• Dessert preparation (il flottant, mil face, sorbet, ice cream, soufflé, creme anglaise, brioche, bread, foccacia, cookies.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business

• Increased sales by offering advice on purchases and promoting additional products.
• Achieved monthly sales goals by promoting product benefits and enrolling new clients.
• Retained excellent client satisfaction ratings through outstanding service delivery.
• Trained and mentored new sales representatives.
• Increased sales by offering consultation on products and services and applying customer service and upselling techniques.

Ensure guests satisfaction by accommmodating needs and in charge of the billing process, verify customers credit charge of the billing process, review account and charge during the check out process.

Contact housekeeping or maintenance staff when the guests report problems.

advise housekeeping staff when rooms have been vacated and are ready for cleaning.

• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
• Schedule
• CXC
• Secretary Labol
• Customer Services