Nahndi Burson

Supervised inmates in the production and serving of meals in a large scale food service operation. Trained inmates in proper food preparation and sanitation procedures. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Established and maintained open, collaborative relationships with the kitchen team. Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports. Enforced appropriate work-flow and quality controls for food quality and temperature. Set up and performed initial prep work for food items such as soups, sauces and salads. Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods. Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.

• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Improved efficiency of kitchen operations by reorganizing workstations for optimal productivity during peak hours.
• Kept guest and work areas clean, organized, and sanitized per established standards.
• Ensured compliance with health department regulations, maintaining a consistently clean and safe kitchen environment for staff and customers alike.
• Ordered new supplies and food to maintain service levels.
• Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
• Tracked food production levels, meal counts, and supply costs.
• Enhanced customer satisfaction by efficiently managing food service operations and maintaining a clean environment.
• Reduced food waste by implementing proper inventory tracking and storage practices.
• Monitored food inventory and supplies to prevent waste.
• Served consistent portions following recipes and control standards.
• Set and oversaw weekly and special event menu plans.
• Controlled expenses and boosted profitability by managing food and labor costs.
• Directed activities of team of skilled kitchen workers preparing and serving meals.
• Created new recipes, outlined steps, and training staff on correct preparation.
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Monitored food preparation, production, and plating for quality control.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Coordinated kitchen activities with front-of-house staff for seamless and service.
• Supervised food presentation and plating to enhance visual appeal.
• Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
• Maximized team productivity by expertly delegating tasks to kitchen staff.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Planned and executed promotions and special events in close collaboration with management.
• Controlled food costs and managed inventory.
• Directed food preparation and cooking activities to meet health and safety standards.
• Oversaw training of more than [Number] team members.
• Reviewed and approved employee schedules and timesheets.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Coordinated schedules of multiple shifts to maximize coverage while minimizing labor costs during slow periods or seasonal fluctuations in business volume.
• Established and managed team schedules and shift assignments.
• Boosted employee morale by providing ongoing training, support, and performance feedback to staff members.
• Maintained health and food safety standards at all stages, from storage through delivery.
• Enhanced overall dining experience by attentively addressing customer concerns or complaints, taking appropriate actions to rectify issues and prevent future occurrences.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Streamlined order processing and improved overall service flow with effective communication between kitchen and front-of-house teams.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Promoted a positive work culture that encouraged teamwork resulting in an uptick in employee retention rates.
• Maintained high-quality standards for food preparation, presentation, and taste across all menu offerings.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Monitored food quality and service levels to maximize kitchen and dining area performance.