BEEN IN FOODSERVICE MY ENTIRE WORK HISTORY, HAVE ALWAYS BEEN IN A MANAGER POSITION, VERY DEPENDABLE AND PROFFESSIONAL, VERY HARDWORKING AND WILLING TO LEARN AND TEACH
PREP, PREPARE COMPANY MENUS, ASSISTS WITH UPCOMING EVENTS, PROPER FOOD HANDLING AND STORAGE, DOCUMENTING FOOD TEMPERATURES AS WELL AS DOCUMENTING REFRIGERATION TEMPERATURES, DOCUMENTING CLEANING LISTS, ASSIST FELLOW ASSOCIATES ECT.
I WORKED AS THE FRONT AND BACK OF THE HOUSE DEPARTMENTS MANAGER, SO BASICALLY I WAS THE WORKING EXECUTIVE CHEF AS WELL AS THE DINING DIRECTOR
I BASICALL COOKED OVERNIGHT FOR NURSES, DOCTORS AND SOME PATIENTS
TALKING DIRECTLY TO RESIDENTS ON A DAILY BASIS, COMMUNICATING WITH THE DINING DIRTECTOR DAILY ABOUT UPCOMING EVENTS, BUDGETS ECT, PREPARED WEEKLY COMPANY MENUS, POSTED COMPANY RECIPES, MADE SURE COOKS WERE FOLLOWING RECIPES AND PROPER FOOD HANDLING, ORDERING FOOD AND CLEANING SUPPLIES, MAKING SURE ALL DOCUMENTATION OF FOOD TEMPS AND REFRIGERATION TEMPS WERE UPHELD ALONG WITH DISHMACHINE TEMPS, PREPARED BI-WEEKLY WORK SCHEDULES, ECT
GREAT WITH SENIORS
SERVSAFE MANAGER