Summary

Overview

Work History

Education

Skills

Affiliations

Accomplishments

Certification

Languages

Websites

References

Timeline

Patricia Sears

Norfolk,Virginia

Summary

Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths. Creative lead cook with several years of kitchen experience. Proficient in menu planning and delegating kitchen tasks to appropriate employees. Talented at staying calm and efficient in stressful situations and monitoring cook safety. Motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.

Overview

years of professional experience

Certification

Work History

Lead Cook

Acclaim East Beach

Norfolk, Virginia

03.2022 - Current

Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
Resolved conflicts between employees in a timely manner while enforcing established policies.
Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
Managed inventory and ordering of food supplies to ensure efficient operations.
Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
Trained new cooks on proper techniques for preparing dishes according to recipes.
Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
Created weekly schedules for kitchen staff based on anticipated volume of business.
Developed menus for special events and catering services according to customer specifications.
Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Inventoried kitchen sections and refilled supplies.
Modified standard recipes to address customer requests for substitutions or allergen concerns.
Prepared garnishes for later use in meal production.
Kept stations stocked and ready for use to maximize productivity.
Double-checked plated meals for last-minute changes before sending to dining room.
Trained new chefs on menu items and kitchen procedures.
Grilled and deep fried various foods from meats to potatoes.
Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Stood in for other members of kitchen staff.
Cut, chopped and sliced meat and produce to prepare for cooking.
Followed recipes and procedures to prepare, season and cook food products.
Implemented cost-control measures to maintain budgetary guidelines.
Managed kitchen staff, ensuring efficient workflow and high-quality food production.
Used computer to store and retrieve data and online orders.
Trained kitchen workers on culinary techniques.
Oversaw the preparation of meals for special events and catering functions.
Ordered and maintained inventory of kitchen supplies and food materials.
Generated food production sheets to forecast product and volume requirements based on menu selections.
Operated variety of kitchen equipment to measure and mix ingredients.
Improved performance of team members resulting in high-quality meals produced daily.
Assessed staff performance and provided constructive feedback and training.
Collaborated with management to design menus and special dishes.
Addressed customer feedback regarding food quality and presentation.
Enforced strict health and hygiene standards in the kitchen and work areas.
Ensured compliance with all relevant laws and regulations regarding food safety.
Modified existing recipes and created new recipes to meet changing nutritional content needs.
Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
Developed and executed menu items, maintaining consistency with restaurant's culinary standards.
Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
Taught kitchen staff about proper nutrition, food allergies and dietary issues.
Placed orders for food and supplies used for preparing and cooking meals.
Experimented with new recipes and ingredients to refresh menu offerings.
Served as lead cook, guiding and assisting training of less experienced cooks.
Communicated with kitchen employees, answered questions and offered insight into food preparations.
Observed food safety and sanitation protocols to reduce germ spread.
Scheduled kitchen staff shifts and managed workload distribution.
Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.
Kept kitchen, cooking utensils and storeroom clean and neat.
Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
Checked freezer and refrigerator each day to verify proper functioning.
Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
Led team in high-pressure environments, ensuring timely delivery of orders.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Trained new kitchen staff on cooking techniques and kitchen procedures.
Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
Completed workstation set up and break down, properly disposing of leftover food.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Assisted Sous Chef with training and development of culinary staff.
Filled specialized menu orders.
Implemented food quality specifications through menu planning, plate presentation, and quality checks.
Monitored and reported food and labor costs and waste, consistently saving establishment funds.

Catering Manager

BBG CATERING

Chesapeake, Virginia

07.2012 - Current

Resolved customer complaints promptly and professionally while maintaining good relations with clients.
Addressed any issues related to health code violations found during inspections by local authorities.
Monitored budgets for catering services and implemented cost-saving measures when necessary.
Managed inventory levels of food supplies required for upcoming catered events.
Reviewed invoices from vendors after each event and approved payment when appropriate.
Established relationships with vendors to secure competitive prices on supplies needed for catering projects.
Negotiated contracts with clients for catering services ensuring reasonable rates were charged.
Prepared reports summarizing financial information such as costs incurred per event or total revenue generated from catering services.
Resolved customer complaints quickly and efficiently.
Developed strategies to maximize customer satisfaction and increase sales in catering services.
Supervised servers during catered events to ensure high standards of service were met.
Provided guidance to staff regarding proper presentation of dishes served at catered events.
Developed innovative ideas for themed parties or buffets based on client needs.
Organized staff scheduling and trained new employees on food safety practices.
Created marketing campaigns for catering services and monitored their effectiveness.
Inspected equipment prior to use at catered events to ensure it was working properly.
Coordinated delivery times with clients and ensured that all items ordered arrived on time.
Assisted in setting up tables, chairs, decorations prior to a catered event.
Maintained accurate records of orders and deliveries for catering services.
Worked with chefs to prepare custom menus, special meals, and featured beverages.
Gathered customer requirements and worked with catering team in implementing specifications.
Prepared and led food service training programs to teach staff various tasks.
Collaborated with chefs to develop menus for special events, corporate functions, weddings.
Coordinated with clients to understand event requirements and preferences, ensuring high levels of satisfaction.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Grew sales of catering services through strategic marketing and promotions.
Conducted market research to identify trends in catering and adapted services to meet evolving client demands.
Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.
Set and monitored sales targets, implementing initiatives to drive revenue growth in the catering department.
Coordinated logistics for off-site events, including transportation, setup, and breakdown of catering equipment.
Led team meetings to discuss upcoming events, delegate tasks, and address any concerns or challenges.
Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
Addressed and resolved customer complaints, ensuring a positive experience and fostering repeat business.
Developed customized menus in collaboration with chefs, accommodating dietary restrictions and client preferences.
Negotiated contracts with vendors and suppliers, achieving cost-effective arrangements without compromising quality.
Priced and ordered food products, kitchen equipment, and food service supplies.
Managed inventory control, ensuring availability of necessary supplies while minimizing waste and reducing costs.
Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
Managed financial aspects of catering operations, including budgeting, invoicing, and expense tracking.
Managed all aspects of catering operations, including planning, budgeting, and execution for events of varying sizes.
Oversaw the hiring, training, and supervision of catering staff, promoting a culture of excellence and professionalism.
Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
Implemented rigorous quality control procedures to maintain high standards in food preparation and presentation.
Designed and implemented marketing strategies to promote catering services, resulting in increased bookings.
Developed and maintained strong relationships with clients, vendors, and venue managers, fostering a network of partners.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Coached staff on strategies to enhance performance and improve customer relations.
Assisted staff by serving food and beverages or bussing tables.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Delegated work to staff, setting priorities and goals.
Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Prepared detailed event reports, analyzing performance and identifying opportunities for improvement.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Trained new employees to perform duties.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Promoted safe working conditions by monitoring safety procedures and equipment.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Distributed food to service staff for prompt delivery to customers.
Worked in close collaboration with team members to ensure customers received high-quality service.
Resolved problems or concerns to satisfaction of involved parties.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Explained goals and expectations required of trainees.
Analyzed market trends and competitor deals for attractive proposal preparation.
Ensured the quality of ingredients used in meals served at catered events.

Supervisor

Sentara

Virginia Beach, Virginia

11.2018 - 03.2022

Solved customer complaints quickly and efficiently when necessary.
Resolved customer complaints regarding food quality or service promptly and professionally.
Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for customers.
Conducted periodic evaluations of employee performance in order to recognize strengths as well as address any areas needing improvement.
Provided guidance to employees regarding job duties and performance expectations.
Maintained accurate inventory records of all food items received and used in the kitchen.
Assisted in developing training materials for new staff members on safety practices, sanitation protocols and other policies.
Monitored waste levels throughout shift hours to reduce spoilage costs.
Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
Performed regular inspections of kitchen equipment to ensure it is properly maintained.
Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
Analyzed financial statements to identify areas where costs could be reduced without sacrificing quality or service levels.
Monitored food quality control and safety standards to ensure compliance with health regulations.
Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
Monitored inventory levels and placed orders for necessary supplies as needed.
Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.
Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
Monitored food products, driving quality, freshness and integrity.
Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Liaised closely with kitchen and front-of-house personnel.
Supervised kitchen food preparation in demanding, high-volume environments.
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Conducted frequent line checks to keep food at proper temperatures in holding zones.
Assisted restaurant in meeting financial targets by achieving food quality objectives.
Plated food according to restaurant artistic guidelines to promote attractive presentation.
Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Trained kitchen workers on culinary techniques.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Conducted regular meetings with kitchen staff to discuss menu changes, customer feedback and operational issues.
Created weekly schedules for kitchen staff based on business needs while maintaining labor cost controls.
Implemented systems designed to improve efficiency within the kitchen environment.
Collaborated with chefs and other team members on ideas for special events or promotions related to the restaurant's offerings.
Improved performance of team members resulting in high-quality meals produced daily.
Assisted with interviewing, hiring and training kitchen personnel.
Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Oversaw food preparation, production and presentation according to quality standards.
Explained goals and expectations required of trainees.
Prepared workstations with ingredients and tools to increase efficiency.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Cleaned and sanitized kitchen equipment, utensils and work stations.
Monitored temperatures of prepared food and cold-storage areas.
Coached staff on strategies to enhance performance and improve customer relations.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
Delegated work to staff, setting priorities and goals.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Distributed food to service staff for prompt delivery to customers.
Promoted safe working conditions by monitoring safety procedures and equipment.
Observed food safety and sanitation protocols to reduce germ spread.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Prepared variety of foods according to exact instructions and recipe specifications.

Lead Cook

Autumn of Chesapeake

Chesapeake, VA

07.2008 - 10.2018

Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
Maintained records of food costs, sales figures, employee hours worked, and other relevant data.
Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
Managed inventory and ordering of food supplies to ensure efficient operations.
Trained new cooks on proper techniques for preparing dishes according to recipes.
Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
Resolved conflicts between employees in a timely manner while enforcing established policies.
Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
Created weekly schedules for kitchen staff based on anticipated volume of business.
Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Inventoried kitchen sections and refilled supplies.
Modified standard recipes to address customer requests for substitutions or allergen concerns.
Prepared garnishes for later use in meal production.
Kept stations stocked and ready for use to maximize productivity.
Double-checked plated meals for last-minute changes before sending to dining room.
Trained new chefs on menu items and kitchen procedures.
Grilled and deep fried various foods from meats to potatoes.
Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Assisted Sous Chef with training and development of culinary staff.
Filled specialized menu orders.
Implemented food quality specifications through menu planning, plate presentation, and quality checks.
Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
Stood in for other members of kitchen staff.
Cut, chopped and sliced meat and produce to prepare for cooking.
Followed recipes and procedures to prepare, season and cook food products.
Implemented cost-control measures to maintain budgetary guidelines.
Managed kitchen staff, ensuring efficient workflow and high-quality food production.
Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
Used computer to store and retrieve data and online orders.
Trained kitchen workers on culinary techniques.
Oversaw the preparation of meals for special events and catering functions.
Ordered and maintained inventory of kitchen supplies and food materials.
Generated food production sheets to forecast product and volume requirements based on menu selections.
Improved performance of team members resulting in high-quality meals produced daily.
Assessed staff performance and provided constructive feedback and training.
Collaborated with management to design menus and special dishes.
Operated variety of kitchen equipment to measure and mix ingredients.
Addressed customer feedback regarding food quality and presentation.
Enforced strict health and hygiene standards in the kitchen and work areas.
Ensured compliance with all relevant laws and regulations regarding food safety.
Modified existing recipes and created new recipes to meet changing nutritional content needs.
Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
Developed and executed menu items, maintaining consistency with restaurant's culinary standards.
Coordinated with suppliers to ensure timely delivery of fresh ingredients.
Experimented with new recipes and ingredients to refresh menu offerings.
Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
Taught kitchen staff about proper nutrition, food allergies and dietary issues.
Placed orders for food and supplies used for preparing and cooking meals.
Served as lead cook, guiding and assisting training of less experienced cooks.
Communicated with kitchen employees, answered questions and offered insight into food preparations.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Led team in high-pressure environments, ensuring timely delivery of orders.
Trained new kitchen staff on cooking techniques and kitchen procedures.
Maintained accurate records of food costs, consumption, and wastage.
Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
Kept kitchen, cooking utensils and storeroom clean and neat.
Checked freezer and refrigerator each day to verify proper functioning.
Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.
Scheduled kitchen staff shifts and managed workload distribution.
Observed food safety and sanitation protocols to reduce germ spread.

Supervisor of Operations

DHL Express

Virginia Beach, Virginia

03.1995 - 02.2008

Ensured that all vehicles were inspected and maintained properly.
Evaluated and monitored driver performance using various metrics.
Assisted drivers with troubleshooting mechanical issues with vehicles.
Developed processes for handling unexpected delays or cancellations due to weather conditions or traffic congestion.
Conducted regular meetings with staff to discuss best practices and address any concerns or issues.
Collaborated closely with dispatchers to ensure smooth operations.
Organized the delivery of goods to customers on time with a focus on customer satisfaction.
Resolved customer complaints promptly and professionally.
Supervised and trained new drivers in safe driving techniques and company policies.
Managed relationships with vendors such as fuel suppliers, mechanics.
Coordinated routes for drivers to ensure efficient use of resources.
Inspected vehicles for mechanical items and safety issues prior to departures.
Participated in safety drills to ensure that all personnel are prepared in case of an emergency.
Enforced compliance with applicable laws regarding transportation regulations.
Created daily, weekly, monthly reports summarizing driver activity.
Performed administrative tasks such as scheduling shifts for drivers, processing payroll.
Oversaw sorting of pallets and parcels between multiple trucks and verified correct loading.
Reviewed daily manifests to coordinate efficient deliveries.
Collaborated closely with senior managers to continuously improve route efficiency and implement best practices.
Completed pre- and post-trip inspections of assigned equipment and vehicles.
Identified root causes and feedback outcomes by communicating with team and monitoring service delivery.
Tracked driver behavior, timekeeping and attendance.
Conducted annual performance reviews to assist drivers with maintaining required standards.
Drove vehicles with capacities many tons to transport materials to and from residences, offices, and industrial yards.
Coordinated load planning for drivers to minimize dispatch delays.
Kept track of driver hours and miles to achieve maximum productivity in given hours.
Initiated team briefings for drivers to discuss key performance targets and ways to improve bottom line.
Investigated collisions and passenger injuries, documenting incidents in reports.
Coordinated with team members and remained flexible in work scheduling to meet service needs.
Logged deliveries, drop-off times and special conditions in company system.
Collected payments for goods delivered or unloaded.
Performed activities on time while maintaining regular attendance and punctuality to support scheduling and work coverage.
Demonstrated professional conduct with clients to deliver outstanding customer service.
Inspected vehicle before and after every trip to assess performance and maintenance requirements.
Checked vehicle after shift for damage.
Loaded and unloaded merchandise efficiently to meet demanding route targets.
Interacted with customers pleasantly to meet needs and drive satisfaction.

Supervisor

McDonald's Fast Food Restaurant

Norfolk, Virginia

07.1990 - 03.1995

Evaluated customer feedback regarding taste, presentation, temperature accuracy, speed of service.
Ensured compliance with health safety regulations while preparing meals and maintaining a sanitary work environment.
Trained new cooks on proper techniques for preparing dishes according to recipes.
Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
Resolved conflicts between employees in a timely manner while enforcing established policies.
Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
Maintained records of food costs, sales figures, employee hours worked, and other relevant data.
Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
Managed inventory and ordering of food supplies to ensure efficient operations.
Created weekly schedules for kitchen staff based on anticipated volume of business.
Assessed performance levels of subordinate cooks through regular reviews and feedback sessions.
Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
Conducted periodic inventories of kitchen equipment, utensils, and supplies to determine restocking needs.
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Inventoried kitchen sections and refilled supplies.
Modified standard recipes to address customer requests for substitutions or allergen concerns.
Kept stations stocked and ready for use to maximize productivity.
Double-checked plated meals for last-minute changes before sending to dining room.
Trained new chefs on menu items and kitchen procedures.
Grilled and deep fried various foods from meats to potatoes.
Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Completed workstation set up and break down, properly disposing of leftover food.
Monitored and reported food and labor costs and waste, consistently saving establishment funds.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Filled specialized menu orders.
Implemented food quality specifications through menu planning, plate presentation, and quality checks.
Analyzed forecast sheets and production plans to prepare ingredients for daily menu.
Generated food production sheets to forecast product and volume requirements based on menu selections.
Improved performance of team members resulting in high-quality meals produced daily.
Assessed staff performance and provided constructive feedback and training.
Enforced strict health and hygiene standards in the kitchen and work areas.
Addressed customer feedback regarding food quality and presentation.
Ensured compliance with all relevant laws and regulations regarding food safety.
Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
Coordinated with suppliers to ensure timely delivery of fresh ingredients.
Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
Taught kitchen staff about proper nutrition, food allergies and dietary issues.
Placed orders for food and supplies used for preparing and cooking meals.
Served as lead cook, guiding and assisting training of less experienced cooks.
Communicated with kitchen employees, answered questions and offered insight into food preparations.
Led team in high-pressure environments, ensuring timely delivery of orders.
Observed food safety and sanitation protocols to reduce germ spread.
Scheduled kitchen staff shifts and managed workload distribution.
Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.
Kept kitchen, cooking utensils and storeroom clean and neat.
Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
Maintained accurate records of food costs, consumption, and wastage.
Optimized kitchen processes to increase efficiency and reduce order preparation times.
Trained new kitchen staff on cooking techniques and kitchen procedures.
Stood in for other members of kitchen staff.
Cut, chopped and sliced meat and produce to prepare for cooking.
Followed recipes and procedures to prepare, season and cook food products.
Implemented cost-control measures to maintain budgetary guidelines.
Used computer to store and retrieve data and online orders.
Ordered and maintained inventory of kitchen supplies and food materials.
Monitored employee productivity levels on a regular basis to identify areas of improvement.
Resolved customer complaints in a timely manner while ensuring customer satisfaction.
Created new strategies for improving customer service standards within the organization.
Developed and implemented operational policies and procedures to ensure efficiency and accuracy of workflows.
Collaborated with other departments to coordinate workflow processes between teams.
Trained new employees on company policies and procedures.
Developed strategies to improve team performance and productivity.
Provided guidance and direction to subordinates regarding job duties and responsibilities.
Performed monthly inventory checks to ensure sufficient stock levels for all products.
Evaluated employee performance through periodic reviews and documented results accordingly.
Maintained accurate records of employee performance, attendance, leave requests, and disciplinary actions.
Conducted weekly meetings with team members to discuss upcoming tasks and project deadlines.
Monitored employee productivity to provide constructive feedback and coaching.
Managed team of XX employees, ensuring high productivity and quality standards were met.
Directed and supervised team of 15 employees in daily operations.
Ensured compliance with workplace safety regulations by providing training sessions for all staff members.
Tracked progress on projects and provided timely feedback to staff members.
Recruited, hired, trained, mentored, coached, evaluated, and terminated staff as necessary.
Responded to customer questions regarding products, prices and availability.
Led weekly team meetings to discuss progress, address issues, and plan future actions.
Trained new employees on company policies, job duties, and performance expectations.
Prepared and presented reports on team performance, challenges, and achievements to senior management.
Managed scheduling for staff, ensuring adequate coverage during peak times and projects.
Streamlined workflow processes, reducing project completion times.
Oversaw inventory management, ensuring adequate stock levels and reducing waste.
Managed budget for department, ensuring all expenses stayed within allocated funds.
Fostered a positive and motivating work environment, leading to an increase in team morale.
Identified opportunities for process improvements, leading to cost reductions and increased productivity.
Monitored employee attendance, addressing any punctuality or absenteeism issues.
Developed and maintained a safe working environment, adhering to all safety protocols and regulations.
Complied with company policies, objectives and communication goals.
Implemented quality control measures, significantly reducing error rates.
Resolved customer complaints and issues promptly, ensuring customer satisfaction and loyalty.
Maintained positive working relationship with fellow staff and management.
Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
Assessed company operations for compliance with safety standards.
Evaluated needs of departments and delegated tasks to optimize overall production.

Education

High School Diploma -

Weequahic High School

Newark, NJ

01-1974

Skills

Menu preparation
Food inventory management
Large-scale food preparation
Allergen safety
Spoilage prevention
Sanitation practices
Training management
Staff coordination
Cooking techniques
Food safety monitoring
Recipe creation
Work delegation
Food presentation
Task delegation
Kitchen sanitation
Emergency protocols
Knife safety

Food processing
Menu planning
Kitchen management
Crew training
Menu development
Shift leadership
Special diets
Employee supervision
Meal preparation
Collaboration
Ingredient knowledge
Kitchen organization
Ingredient preparation
Scheduling
[Specialization] nutrition
Cost reduction

Affiliations

READING, DRAWING, RUNNING, DECORATING AND BEING CREATED IN MY EVENT PLANNING BUSINESS, ACTIVE IN CHURCH AND THE COMMUNITY

Accomplishments

MCDONALD DECATHLON PLAQUE, TROPHY IN TRACK HURDLES, VIRTURE WOMEN FROM MY CHURCH, ATTENDENCE IN SCHOOL AND AT WORK, BBG CATERING AND EVENT PLANNER (2012 - CURRENT ,PROMBLEM SOLVER, COMPLIMENTD BY SUPERVISOR ABOUT MY PERFORMANCE

Certification

SERSAFE 2024, CERTIFIED CNA 2012-AND CURRENT, CATERING BUSINESS LICENSE 2012-CURRENT

Languages

English

Professional

Websites

KIMBERLAND19@GMAIL.COM

References

References available upon request.

Timeline

Lead Cook

Acclaim East Beach

03.2022 - Current

Supervisor

Sentara

11.2018 - 03.2022

Catering Manager

BBG CATERING

07.2012 - Current

Lead Cook

Autumn of Chesapeake

07.2008 - 10.2018

Supervisor of Operations

DHL Express

03.1995 - 02.2008

Supervisor

McDonald's Fast Food Restaurant

07.1990 - 03.1995

High School Diploma -

Weequahic High School

Patricia Sears

Summary

Overview

Work History

Lead Cook

Catering Manager

Supervisor

Lead Cook

Supervisor of Operations

Supervisor

Education

High School Diploma -

Skills

Affiliations

Accomplishments

Certification

Languages

Websites

References

Timeline

Lead Cook

Supervisor

Catering Manager

Lead Cook

Supervisor of Operations

Supervisor

High School Diploma -

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