Ouida Thomas

• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Maintained accurate records for cost analysis purposes.
• Contributed to the successful execution of catered events from start to finish.
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• Complied with all health department regulations regarding proper food handling methods.
• Created a positive work environment by encouraging teamwork among staff members.
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• Enforced portion control guidelines to minimize costs associated with overproduction.
• Supervised kitchen food preparation in demanding, high-volume environments.
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• Performed as head chef to maintain team productivity and restaurant quality.
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• Assisted with interviewing, hiring and training kitchen personnel.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Fluent is all stations. Including fry, pantry,saute, grill and expo. With prep knowledge.
• Cleaned kitchen equipment, surfaces, utensils and dishes.

Ensure Customers receive great tasting food in a timely manner.Fluent in prep as well as the entire kitchen.

took vitals and dispensed prescriptions and shots