Linus Williams

Managed 12 employees planned operations to cover all needs while controlling costs and maximizing service.

Developing strategies to improve food service for levels for for the depaetment

Overseeing department residents needs ,managed 14 employees and and managed the department .

Assist with recruiting,selecting,training,supervising a sufficient a number of quality staff,scheduling and work assignments.

Completes employee performance appraisals on a timely basis. Maintained and corrected the job performances for employees through effective discipline.Educate patients and staff about therapeutic

nutrition sanitation and food preparation

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
• Purchased food and cultivated strong vendor relationships.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

• Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.

• Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
• Ordered and received products and supplies to stock kitchen areas.

• Assisted chef with planning easy but elegant appetizers to spark customer interest.
• Met production requirements for banquet and outlet desserts and breakfast pastries.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Enforced health and safety regulations, optimizing adherence to quality standards.
• Supervised and enhanced work of 15-person team producing more than 850 plates per day.