Summary
Work History
Education
Skills
Timeline
Generic

Ladeasha Ford

Los Angeles,CA

Summary

With a proven track record at LAUSD School Board District, I expertly reduced food costs through strategic vendor negotiations and minimized waste, showcasing my strong problem-solving and inventory management skills. My leadership ensured staff excellence in fast-paced environments, enhancing customer service and operational efficiency.

Work History

Cafeteria Manager

LAUSD School Board District
05.1996 - Current
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Recruited trained, and supervised staff to ensure exceptional customer service in a fast-paced setting.
  • Used Software to analyze daily financial statements, balance statements and reimbursable meals.
  • Managed budgets, analyzing financial data to make informed decisions on purchasing and menu pricing.
  • Created training materials for new hires to ensure consistent knowledge of policies and procedures across the team.
  • Implemented new marketing strategies for increasing daily sales volume and attracting more customers.
  • Monitored cash handling procedures closely, ensuring accuracy in transactions and reducing instances of theft or fraud.
  • Inspected kitchen appliances, equipment and work areas to verify functional operation and cleanliness.
  • Delegated daily staff responsibilities and job duties to improve quality of service, individual accountability and sanitary standards.
  • Conducted counts of ingredients and items in kitchen and storage areas to maintain accurate inventory counts.
  • Planned nutritionally-balanced menus for students by studying current dining trends.
  • Negotiated with vendors for better pricing on bulk food purchases, reducing overall food costs.

Chef Cook

Dennys Restaurant
02.1989 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Chef Head Trainer Dir.

Panada Express
02.1985 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Education

BA - Kitchen Cook of Diversty With Style Technique

USC
Los Angeles, CA
01.1991

Skills

  • Food preparation
  • Health and safety procedures
  • Food handling
  • Sanitation standards
  • Safety and health precautions
  • Food presentation
  • Kitchen equipment operation
  • Meal planning
  • Inventory management
  • Employee scheduling
  • Staff scheduling
  • OSHA regulations
  • Waste reduction
  • Portion control
  • Menu planning
  • Staff supervision and assistance

Timeline

Cafeteria Manager

LAUSD School Board District
05.1996 - Current

Chef Cook

Dennys Restaurant
02.1989 - Current

Chef Head Trainer Dir.

Panada Express
02.1985 - Current

BA - Kitchen Cook of Diversty With Style Technique

USC

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Ladeasha Ford