Lori Weibel
Sparta
Summary
Experienced in overseeing kitchen operations, ensuring compliance with food safety regulations through diligent monitoring of temperature control points and sanitation practices. Developed training programs for staff to enhance food handling skills and reduce waste through effective inventory management. Maintained accurate records of orders and invoices while enforcing health department standards, resulting in improved operational efficiency. Demonstrated reliability by stepping into various roles during peak times to support team performance and customer service.
Overview
20
20
years of professional experience
Work History
Chef Manager
Compass Group USA
Tomah
08.2005 - Current
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Enforced health department regulations regarding storage and preparation of foods.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Created menus based on seasonal ingredients and customer preferences.
- 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.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Observed food safety and sanitation protocols to reduce germ spread.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Education
Sanitation And Food Safety - Food and Nutrition
WWTC
Tomah, WISkills
- Food safety
- Inventory management
- Menu creation
- Staff training
- Supply ordering
- Customer service
- Food safety management
- Cleaning and sanitation
- Reliability
References
References available upon request.
Timeline
Chef Manager
Compass Group USA
08.2005 - Current
Sanitation And Food Safety - Food and Nutrition
WWTC