LaFonda Hawkins

Was responsible for assisting with food preparation and catering under the supervision of the head Chef, ensuring uniform serving sizes and quality of meals; checking for serving sizes and quality of meals; freshness of food and ingredients; maintaining proper conditions and sanitation of my work area and servicing tools; preformed daily cleaning and sterilization of all dishes, silverware and cooking utensils; amd maintain all sanitation practices by the following kitchen safety standards.

Was responsible for a clean and safe work environment, adhering to all health department regulations and guidelines; I developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling; conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

Was responsible for assisting with food planning; menu development, and catering;

Ensuring uniform serving sizes and quality meals; checking freshness of food and ingredients; inspecting supplies, equipment and work area for cleanliness and functionality; assisting with inventory maintenance of food an supplies; performed daily cleaning of all dishes, silverware and cooking utensils; and monitoring sanitation practices and following kitchen safety standards as established by the company.

• Reduced order processing time with the implementation of barcode scanning and electronic inventory tracking.
• Collaborated with team members to meet daily order fulfillment goals, ensuring timely delivery to customers.
• Conducted cycle counts to maintain accurate inventory records while minimizing discrepancies between physical stock and system data.

•Took the initiative to help out in all areas that were needed.