Linda Revoir

Cooking, supervising staff, scheduling, open and closing restaurant.

• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.