Patricia Duffey

• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
• Tracked food production levels, meal counts, and supply costs.

Part time weekend service for busy brunch restaurant, Saturday and Sunday. Stopped for Covid.

• Monitored food quality and presentation to maintain high standards.
• Plated and presented all dishes to match established restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.

Handled all purchasing, prep, staffing for small snack bar open weekends at private club.

• Prepared bank deposits and handled business sales, returns, and transaction reports.