Summary
Overview
Work History
Education
Skills
Certification
ServSafe Certificate
Timeline
Generic

Jennifer Oswald

Melba

Summary

Hard working cook with supervisor and lead experience in a fast paced environment who can provide quick and thoughtful meals in a timely manner. I’m committed to using safe sanitary cooking practices, can communicate properly with co-workers, management and staff. I have many years in leadership and managing. I am good at keeping food waste low, directing co-workers, and maintaining a safe and healthy workplace. I also have great customer service in many fields, and computer knowledge with many years of experience.

Experienced with food preparation, knife handling, and maintaining kitchen cleanliness. Utilizes efficient organizational skills to streamline kitchen processes and support chefs. Knowledge of food safety protocols and effective teamwork.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Prep Cook/Caterer

Kanak Attack
10.2024 - Current
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
  • Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
  • Reduced food waste by properly storing ingredients and monitoring expiration dates.
  • Followed orders from head chef to establish productive and timely preparation of meals.

Supervisor (Prep/Banquet Cook)

Roaring Springs Water Park/Wahooz
04.2023 - Current
  • Prepare 250 to 1200 meals for catering events, in the catering kitchen.
  • Prepared sandwiches, salads, fruits, sauces for various outlets within the water park.
  • Package and labeled items.
  • Quickly diced, julienned, and trimmed vegetables and fruits.
  • Make, prep, roll and prepare various dough's, cookies, pizza dough, brownies and breads.
  • Monitored inventory and restocked as needed.
  • Effectively communicated with management.
  • Provided training and guidance to 50-100 teens/new hires as needed.
  • Kitchen lead.
  • Maintained and followed state and county health standards.
  • Responsible for ordering, maintaining a well stocked fridge, freezer and dry storage.
  • Keep waste cost low.
  • Communicate and work with catering staff.
  • Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
  • Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
  • Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
  • Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
  • Enhanced communication within the team by holding regular meetings and encouraging open dialogue among all members.
  • Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.
  • Collaborated with other departments to achieve organizational goals, fostering teamwork across various functions.
  • Reduced employee turnover by fostering a positive work environment and providing ongoing feedback to staff members.
  • Developed staff skills through targeted training programs, resulting in improved performance and career growth opportunities.
  • Fostered culture of continuous improvement, encouraging team to suggest and implement process enhancements.
  • Led successful project completions under tight deadlines, coordinating effectively across multiple teams.
  • Improved customer satisfaction with prompt and courteous resolution of inquiries and complaints.
  • Implemented cost-saving measures, significantly reducing operational expenses.

Lead Cook

Northwest Nazarene University
10.2023 - 09.2024
  • Responsible for preparing, cooking and presenting breakfast, lunch and dinner.
  • Maintained food safety standards, guided and managed kitchen staff: front of the house, dish pit and other cooks.
  • Can work multiple stations and could feed 1 student to hundreds.
  • Have knowledge in allergen safe foods, and foods with dietary restriction’s.

Night Shift Cook

BUCKS STEAKHOUSE AND SALOON
01.2022 - 03.2023
  • Manage time effectively
  • Monitor food quality and safe storage practices.
  • Assemble and compose aesthetically pleasing, healthy, and nutritious food.
  • Create stock and prepare foods from scratch.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Collaborated with fellow cooks to create new menu items that catered to diverse dietary needs.
  • Utilized strong multitasking skills under pressure in order to prepare multiple orders at once while maintaining consistent quality.
  • Implemented time-saving techniques during meal preparation, increasing nightly output without sacrificing quality.
  • Assisted with menu planning based on seasonal ingredients, supporting local suppliers while offering variety to customers.
  • Conducted routine equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
  • Upheld proper food storage practices, preserving freshness and preventing contamination.
  • Provided excellent customer service by quickly addressing concerns and resolving issues in a timely manner.
  • Ensured all dishes were plated attractively before being sent out to customers, maintaining a positive reputation for the establishment''s presentation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.

CUSTOMER SERVICE REPRESENTATIVE

QVC
01.2021 - 01.2022
  • Provided primary customer support to internal and external customers.
  • Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
  • Consulted with outside parties to resolve discrepancies and create expert solutions.
  • Answered constant flow of customer calls with minimal wait times.

Education

High School Diploma -

Venice High School
Los Angeles, CA
06-1990

Skills

  • Confidentiality and Data Protection
  • Microsoft Office Suite
  • Strong Organizational Skills
  • Verbal and Written Communication
  • Multitasking and Time Management
  • Complex Problem Solving
  • Employee Coaching and Motivation
  • Idaho Food Handlers Certification
  • ServSafe certified
  • ABC Certification
  • Attention to detail
  • Cleaning and organization
  • Customer service
  • Safe food handling
  • Teamwork and collaboration
  • Efficient multitasking
  • Following instructions
  • Food handling
  • Food preparation
  • Kitchen organization
  • Inventory stocking
  • Food storage
  • Preparation speed

Certification

  • Department of Health and Welfare - Division of Health Online Food Safety Exam
  • Exam Completed: 2022-11-14
  • Name: Jennifer A Oswald
  • Certificate ID: 110302
  • Expiration Date: 2027-11-14

ServSafe Certificate

Obtained my Servsafe Certification to help maintain a safe and healthy work enviroment.

Timeline

Prep Cook/Caterer

Kanak Attack
10.2024 - Current

Lead Cook

Northwest Nazarene University
10.2023 - 09.2024

Supervisor (Prep/Banquet Cook)

Roaring Springs Water Park/Wahooz
04.2023 - Current

Night Shift Cook

BUCKS STEAKHOUSE AND SALOON
01.2022 - 03.2023

CUSTOMER SERVICE REPRESENTATIVE

QVC
01.2021 - 01.2022

High School Diploma -

Venice High School

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