Neoma Edwards

My duties are to help prep and cook food for the day, make sure guests are helped in an orderly fashion, give out breaks to other staff members, and do any other tasks that may need to be done for the day

• I started here as a prep cook would come in at 5 am and prep all the food for the day and make all the sauces from scratch then worked my way up to sous chef and there I would help with inventory and ordering and banquets which included talking to the guests serving the food then i was offered to run my own kitchen in Elk rapids and i would do ordering manager meeting hiring give breaks setup specials talk with reps about food do huge banquets
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Checked and tested foods to verify quality and temperature.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Oversaw food preparation and monitored safety protocols.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Developed unique events and special promotions to drive sales.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Purchased food and cultivated strong vendor relationships.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Motivated staff to perform at peak efficiency and quality.
• Coordinated with catering staff to deliver food services for special events and functions.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Placed orders to restock items before supplies ran out.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

• I would open the store and do hiring and temp check food help, cook, and run the store