KENYA HESTER

• Led operational initiatives to enhance workflow efficiency across multiple departments.
• Mentored and trained junior staff on best practices and operational procedures.
• Developed training materials to support employee onboarding and skill development.
• Collaborated with cross-functional teams to streamline communication and reporting processes.
• Conducted regular performance reviews to ensure adherence to compliance standards.
• Mentored junior staff members, helping them develop their skills and advance in their careers.
• Mentored junior officers, providing guidance and support to foster professional development and career progression.
• Improved team morale and performance with consistent feedback and recognition of achievements.

• Emergency Preparedness Response Course (EPRC)
• Financial Management Two: Applications
• Financial Management Three: Cost And Utilization
• Modeling And Simulation Basics Course
• Level I Antiterrorism Awareness Training

• The course provided me with basic culinary skills, including cooking methods, sanitation and baking.
• Kept surfaces, tools and equipment clean and sanitized.
• Greeted customers at counter to fulfill requests and answer questions.
• Utilized time management skills effectively prioritizing tasks under pressure ensuring smooth operations during busy periods.
• Collaborated with team members to maintain a positive work environment and exceptional service standards.
• Utilized standard recipes to bake, fry, steam or otherwise prepare dishes.
• Managed menu planning, food and supply purchases and inventory coordination.
• Enhanced customer satisfaction by ensuring timely and efficient food service deliveries.
• Assisted in menu development, incorporating feedback from guests and staying current on industry trends.
• Prepared components for foods such as soups, entrees and side dishes.
• Improved food safety standards by consistently maintaining a clean and organized workspace.
• Optimized meal production processes, resulting in lower wait times for customers during peak hours.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Developed and maintained positive relationships with customers to enhance service.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Replenished condiments, beverages, and supplies while maintaining cleanliness of service areas.
• Learned other teammates' work tasks to train as backup.
• Handled cash transactions and point-of-sale operations to assist dining room staff during busy service periods.
• Set up and broke down food service lines quickly to maintain service flow.
• Cleaned and organized kitchen, dining and service areas.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Greeted customers and answered inquiries regarding menu items and specials.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Monitored food quality and freshness throughout day.

Focus on ensuring product safety, quality, and compliance through tasks like conducting product reviews, monitoring sanitation and GMPs, collecting data for reports, and investigating quality issues.