Mikele Williams

• Managed daily operations of business, including hiring and training staff.
• Developed strategic plans to increase profitability and efficiency.
• Identified new opportunities for growth, expansion, and diversification.

• Manage inventory levels and order supplies.

• Ensure that products meet standards and assess the quality of raw materials.

• Meet all regulatory and food safety requirements.

• Developed and implemented kitchen policies, procedures and quality standards.
• Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
• Trained new kitchen staff on proper food handling techniques and safety regulations.
• Maintained accurate records of food costs, labor costs, waste management and other related expenses.
• Ensured compliance with all applicable local, state and federal laws governing food service operations.
• Monitored sanitation practices to ensure that all employees adhere to health department regulations.
• Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
• Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
• Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
• Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.