Posini Farani
Fort Worth,TX
Summary
Adept Culinary Specialist with a proven track record at the United States Navy, USN, where I enhanced kitchen efficiency and meal quality through innovative cross-training and menu development. Skilled in inventory management and team leadership, I excel in creating nutritious, high-quality meals, reducing waste, and fostering professional growth among staff.
Overview
13
13
years of professional experience
Work History
Culinary Specialist
United States Navy, USN
10.2011 - Current
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Reduced food waste through efficient inventory management and proper rotation of ingredients.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Boosted employee morale through transparent communication regarding performance feedback and opportunities for advancement within the company structure.
- Enhanced customer satisfaction by providing high-quality meals and maintaining timely food service.
- Inspected deliveries for accuracy and safety.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Managed efficient preparation of catered events by coordinating logistics, menu planning, ingredient sourcing, staffing needs, and serving arrangements.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Designed weekly menus, balancing nutrition, taste, and presentation for an optimal dining experience.
- Expanded culinary offerings by continually learning new techniques and incorporating current trends into menu development.
- Managed inventory with precision, ensuring optimal stock levels and freshness of ingredients.
- Mentored junior chefs, providing guidance on career development and enhancing skill sets within team.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
High School Deploma -
Kearns Highschool
Kearns, Utah 06.2011
Skills
- Dining facility management
- Cleaning and sanitizing
- Guest Interaction
- Kitchen Organization
- Cooking methods
- Food Preparation
- Estimating and ordering inventory
- Food and Beverage Operations
- Knife Skills
- Preparing food
- Ingredient Knowledge
- Sanitation Procedures
- Food Service
- Food presentation
- Equipment Inspections
- Food Plating
- Allergen awareness
- Workstation Maintenance
- Employee Scheduling
- Menu development
- Sauce preparation
- International Cuisines
- Waste Reduction
- Serving food
- Cost Control
- Garnishing Techniques
- Budget Management
- Budget Development
- Nutrition and meal planning
- Delivery inspections
- Teamwork and Collaboration
- Customer Service
- Time Management
- Attention to Detail
- Problem-solving abilities
- Food Preparing, Plating, and Presentation
- Multitasking
- Cleaning and sanitation
- Reliability
- Organizational Skills
- Team Collaboration
- Team Leadership
- Creative Thinking
- Active Listening
- Food Safety
- Decision-Making
- Safe Food Handling
- Prioritization and Organization
- Food Stock and Supply Management
- Staff Supervision and Coordination
- Catering and Events
- Meal Preparation
- Team building
- Kitchen Staff Management
- Task Prioritization
- Portion and cost control
- Self Motivation
- Coaching and Mentoring
- Analytical Thinking
- Quality Control
- Kitchen Equipment Operation
- Equipment Inspection and Maintenance
- Staff Training
- Sanitation Guidelines
- Staff Supervision
- Time management abilities
- Team Training
- Quality Assurance
- Problem and Complaint Resolution
Timeline
Culinary Specialist
United States Navy, USN
10.2011 - Current
High School Deploma -
Kearns Highschool
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