Lisa Mcneill

• Tested sterilization equipment by performing regular checks and maintenance to keep instruments in working order.
• Operated specialized equipment using steam, gas and chemical methods to sterilize equipment.
• Ordered and restocked supplies for decontamination and surgical areas.
• Collaborated with medical staff to confirm availability of medical equipment for patient care.
• Troubleshot medical equipment malfunctions and reported issues to appropriate personnel.
• Assisted with development and coordination of medical equipment inventories.
• Inspected sterile package integrity prior to distribution.
• Wrapped trays, instrument packs, and sets.
• Corrected instrument sets according to current standards and established count sheets and instrument tracking systems.
• Identified parameters and sterilization method required for each item to be sterilized.
• Assessed instruments, equipment, and containers to promote cleanliness and proper functioning.
• Verified and maintained proper documents and records for sterilization.
• Recorded biologicals and test results.
• Handled and disposed of sharps, biohazards and other hazardous materials in accordance with established protocols.
• Followed OSHA, FDA and AAMI guidelines related to sterilization in compliance with administrative regulations.
• Maintained clean and organized sterile processing areas to prevent contamination of instruments and equipment. Lead and mentor team and other personnel ensuring they adhere to procedures and safety precautions. Partipate in the development and managementof sterile supply budget ensuring cost-effective resources.Maintaining records, manage ordering of instruments and supplies, building instrument trays.
• Maintained clean and organized sterile processing areas to prevent contamination of instruments and equipment.

• Inspected sterile package integrity prior to distribution.
• Wrapped trays, instrument packs, and sets.
• Corrected instrument sets according to current standards and established count sheets and instrument tracking systems.
• Identified parameters and sterilization method required for each item to be sterilized.
• Assessed instruments, equipment, and containers to promote cleanliness and proper functioning.
• Verified and maintained proper documents and records for sterilization.
• Recorded biologicals and test results.
• Handled and disposed of sharps, biohazards and other hazardous materials in accordance with established protocols.
• Followed OSHA, FDA and AAMI guidelines related to sterilization in compliance with administrative regulations.
• Maintained clean and organized sterile processing areas to prevent contamination of instruments and equipment.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained food safety and sanitation standards.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Monitored food quality and presentation to maintain high standards.

• Plated food according to restaurant artistic guidelines for attractive presentation

Monitored and improved work of 8-10 team members producing over 60-70 meals per night.

• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Monitored business volume forecast and planned manpower, productivity and costs accordingly.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Learned menu items produced by assigned station to achieve proper quantities.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
• Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
• Ordered food and supplies used to prepare meals for [Number] people.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
• Maintained kitchen equipment in optimal working condition and requested repairs when needed.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed close relationships with suppliers to source best ingredients.
• Coordinated with team members to prepare orders on time.
• Implemented food cost and waste reduction initiatives to save money.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Controlled food costs and managed inventory.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Monitored food preparation, production, and plating for quality control.
• Set and oversaw weekly and special event menu plans.
• Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Monitored food inventory and supplies to prevent waste.
• Coordinated kitchen activities with front-of-house staff for seamless and service.
• Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
• Created new recipes, outlined steps, and training staff on correct preparation.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Assisted with menu development and planning.

• Supervised all kitchen food preparation while operating in demanding, high-volume environment
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor
• Built strong vendor relationships to bring in top ingredients for optimal prices
• Performed as head chef as needed to maintain team productivity and restaurant quality

Assessed inventory levels every month and placed orders to replenish goods before supplies depleted.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Evaluated food products to verify freshness and quality.
• Utilized culinary techniques to create visually appealing dishes.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored food production to verify quality and consistency.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• 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.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Motivated staff to perform at peak efficiency and quality.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Set up and broke down kitchen for service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Coordinated with team members to prepare orders on time.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Evaluated food products to verify freshness and quality.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Utilized culinary techniques to create visually appealing dishes.