Laurie Llamas
Greeley,Colo
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Self Employed
Busy Bee Cleaning
Encampment, WY
10.2019 - Current
- Swept and mopped floors, vacuumed carpets, and dusted surfaces in all areas of the facility.
- Cleaned restrooms, including toilets, sinks, showers and bathtubs, and mirrors.
- Stocked restroom supplies such as toilet paper, soap, and paper towels.
- Emptied all wastebaskets and disposed of trash in designated receptacles.
- Scrubbed walls to remove dirt and grime.
- Performed weekly deep cleanings of restrooms and other common areas.
- Disinfected furniture and equipment after use by customers or staff.
Cleaner
Two River Cantina
Saratoga, WY
10.2019 - Current
- Removed snow from sidewalks using snowplows, snow blowers or snow shovels.
- Pulled chewing gum from undersides of tables, desks, chairs and various other fixtures, discarding gum and sanitizing area.
- Requisitioned supplies or equipment for cleaning and maintenance duties.
- Polished windows, glass partitions or mirrors using sponges or squeegees.
- Monitored supply levels and requested new items to maintain completing daily cleaning tasks.
- Checked inventory for required supplies and made lists for needed cleaning products.
- Dusted furniture, machines or equipment.
- Kept business entrances clean, tidy and professional in appearance.
- Serviced, cleaned and restocked restrooms.
- Cleaned building floors by sweeping, mopping or vacuuming.
- Emptied wastebaskets to transport trash and waste to proper disposal areas.
- Scrubbed bathrooms, removing soap scum, mold and excess dirt from sinks and shower area.
Cook Shift Leader
Compass Group USA
Boulder, CO
08.2018 - 10.2019
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Executed proper techniques when preparing menu item ingredients.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Received and stored food and supplies.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Checked quality of food products to meet high standards.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Checked completed orders for correct quantity and quality.
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Made meals in accordance with company standards and requirements.
- Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
- Ensured compliance with all relevant laws and regulations regarding food safety.
- Assessed staff performance and provided constructive feedback and training.
- Managed kitchen staff, ensuring efficient workflow and high-quality food production.
- Checked freezer and refrigerator each day to verify proper functioning.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Followed recipes and procedures to prepare, season and cook food products.
- Trained kitchen workers on culinary techniques.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Served as lead cook, guiding and assisting training of less experienced cooks.
Barista Shift Supervisor
Compass Group USA
Santa Clara, CA
10.2017 - 08.2018
- Inspected coffee brewing equipment to ensure proper functioning.
- Supervised and trained new baristas on all aspects of the job, including beverage preparation techniques, customer service protocols, cash handling procedures, and safety regulations.
- Monitored stock levels of coffee beans, syrups, cups, lids, and other supplies needed for operation.
- Maintained a clean and well-stocked work area throughout shifts.
- Assisted customers in selecting beverages based on their preferences.
- Received payments from customers and returned correct change when necessary.
- Ensured compliance with health department regulations related to food handling practices.
- Resolved customer complaints in a polite and professional manner.
- Performed opening duties such as setting up espresso machines for the day's operations.
- Closed store by counting money at end of shift, restocking shelves and cleaning work areas.
- Ordered products from suppliers when inventory was low or out of stock.
- Adhered to company policies regarding break times for employees.
- Provided support during peak hours by running drinks or helping out on the register.
- Encouraged baristas to suggest creative ideas for improving customer experience.
- Checked temperatures of freezers, refrigerators, and heating equipment.
- Prepared and served coffee, espresso drinks, blended coffees and teas.
- Supported highest standards of conduct and service to support company reputation.
- Gave samples of popular coffee and tea blends to create sales opportunities.
- Greeted guests with pleasant smile and superior customer service.
- Conducted regular quality checks on coffee and food items to ensure customer satisfaction.
- Managed cash handling procedures, ensuring accuracy in transactions and deposits.
- Managed opening and closing procedures, ensuring efficient operation of the coffee shop.
- Delegated work to staff, setting priorities and goals.
- Explained goals and expectations required of trainees.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
Storekeeper
Compass Group USA
Windsor, CO
02.2016 - 10.2017
- Received and inspected incoming merchandise shipments to ensure accuracy of delivery, quantity and quality.
- Maintained accurate inventory records using computerized systems.
- Coordinated with vendors for timely delivery of goods and services.
- Updated stock information on a daily basis in the system.
- Assisted customers with inquiries regarding products and services offered.
- Ensured proper handling, storage and maintenance of all items in the storeroom.
- Organized shelves, racks, bins, cases, drawers and other areas within the storeroom.
- Conducted regular cycle counts to verify physical inventories against system data.
- Processed invoices accurately and promptly after receiving goods from suppliers.
- Tracked expiration dates of stored items to ensure freshness of products sold in storerooms.
- Provided assistance in loading and unloading trucks when needed.
- Performed routine housekeeping tasks such as sweeping floors, cleaning shelves.
- Ensured that hazardous materials are properly labeled, stored and disposed off.
- Reported any damaged or defective goods immediately upon receipt.
- Kept up-to-date records of receipts, records and withdrawals from stockroom.
- Received delivery of incoming materials to reconcile purchase orders.
- Arranged stock parts in specified sequence for assembly by other workers.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Trained and mentored associates to teach daily tasks and procedures.
- Delivered excellent customer service and adhered to standard practices to maximize sales and minimize shrinkage.
- Established store tactics and strategies to achieve operational performance and sales goals.
- Showcased and built visually appealing displays and signs to encourage customers to buy specific products.
- Generated repeat business by responding to customer concerns with friendly and knowledgeable service.
- Balanced sales, reconciled cash and made bank deposits to facilitate opening and closing duties.
- Unpacked and examined incoming shipments to confirm consistency with records and routed materials to appropriate department.
Chef Helper
Compass Group USA
Windsor, WY
02.2014 - 03.2016
- Assisted in the preparation and presentation of meals according to recipes and standards.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Stocked food items into refrigerators or freezers as needed.
- Organized all kitchen supplies including ingredients, cookware, tools, equipment and storage containers.
- Maintained a clean working environment by sweeping floors, washing walls and removing garbage from kitchen area.
- Transported prepared food from kitchen to serving areas using carts or trays.
- Kept up with current health code standards for sanitation and safety practices.
- Observed proper food handling procedures when preparing foods for cooking or serving.
- Sliced vegetables such as onions, mushrooms and peppers for salads or other dishes.
- Plated meals according to restaurant specifications in an attractive manner.
- Carved meats such as chicken breasts, steaks or pork loins for entrées.
- Grilled burgers, hotdogs or fish filets on flat-top grillers according to customer orders.
- Checked temperatures of ovens and grills with thermometers to ensure proper heating levels.
- Prepared doughs for pizza crusts and pie shells by mixing flour with other ingredients.
- Frosted cakes using spatulas or pastry bags filled with creams or icings.
- Operated commercial dishwashers to wash dishes quickly while ensuring sanitary conditions.
- Set up banquet tables with tablecloths, centerpieces and place settings prior to events.
- Baked breads such as rolls or muffins according to recipes specified by chef.
- Seasoned cooked foods such as meats, vegetables or soups with herbs before plating them.
- Delivered plates of food from the kitchen directly to customers at their tables in a timely manner.
- Garnished finished dishes with parsley sprigs, olives slices or lemon wedges before serving them.
- Utilized effective cleaning and sanitation procedures and observed proper food handling to prevent illness and disease.
- Used organic and natural ingredients in food preparation.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Prepared salads and meats according to recipes, chopping, and storing items for later use.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Cleaned and sanitized utensils, dishes or silverware.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Took and recorded temperatures of food, refrigerators and freezers.
Executive Chef Manager
Meadowview Rehabilitation And Nursing Center
Greeley, CO
05.2013 - 02.2015
- Developed and implemented new recipes and menu items to increase customer satisfaction.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Ensured that all meals were prepared according to health code standards and regulations.
- Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Created daily specials based on seasonal availability of ingredients.
- Maintained records of purchases, sales, waste. in order to track profit margins and other financial information related to the kitchen operations.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Implemented standardized recipes to maintain consistency among dishes served in different locations within the restaurant chain.
- Evaluated performance of kitchen staff members through observation and feedback sessions.
- Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
- Developed strategies for reducing food spoilage while maintaining quality standards.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
- Participated actively in industry events such as trade shows or conferences in order to stay up-to-date with current trends and best practices.
- Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
- Provided guidance and support to junior chefs regarding recipe development techniques or presentation ideas.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Employed training and motivational techniques to keep atmosphere constructive for employees.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Directed preparation, delivery and service of catering and special meal requests.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Assisted staff by serving food and beverages or bussing tables.
- Explained goals and expectations required of trainees.
- Inspected dining and serving areas for cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Coached staff on strategies to enhance performance and improve customer relations.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Distributed food to service staff for prompt delivery to customers.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Education
Associate of Science - Culinary Arts
Denver Institute of Art
Denver, CO07-1996
High School Diploma -
Carlsbad Senior High
Carlsbad, NM06-1987
Skills
- Research
- Dependable and Responsible
- Collaboration
- Microsoft Word
- Analytical Thinking
- Self-Directed
Affiliations
- I play softball and gardening
Certification
- food handler certificate
- Weld County Health service Mangers Certification
Languages
Spanish
Professional
References
References available upon request.
Timeline
Self Employed
Busy Bee Cleaning
10.2019 - Current
Cleaner
Two River Cantina
10.2019 - Current
Cook Shift Leader
Compass Group USA
08.2018 - 10.2019
Barista Shift Supervisor
Compass Group USA
10.2017 - 08.2018
Storekeeper
Compass Group USA
02.2016 - 10.2017
Chef Helper
Compass Group USA
02.2014 - 03.2016
Executive Chef Manager
Meadowview Rehabilitation And Nursing Center
05.2013 - 02.2015
- food handler certificate
- Weld County Health service Mangers Certification
Associate of Science - Culinary Arts
Denver Institute of Art
High School Diploma -
Carlsbad Senior High
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