Nancy Black

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Created the menu, Did all the ordering and inventory, Ran the line and restocked daily. Created and baked all pastries. I also did counter service and register. Organized and worked private events up to 100 people.

opened line for breakfast daily. inventory, prep and weekend specials. I ran the line with 5 employees under me. Baked fresh desserts and breads.

• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.