Rhonda Bullis

• Supervised kitchen staff during meal preparation and service shifts.
• Ensured compliance with food safety and sanitation standards.
• Coordinated inventory management and ordered necessary supplies.
• Approving payroll bi weekly
• Cooking patients meals and cafe meals.
• Working on special events ( Board dinners, volunteer dinner and other events
• Collaborated with healthcare team to accommodate patient dietary restrictions.
• Maintained cleanliness and organization of kitchen areas and equipment.
• Developed efficient workflow processes to enhance kitchen productivity.
• Reviewed food orders to verify accuracy before they were sent out.
• Enforced sanitation policies and procedures throughout the kitchen area.
• Resolved customer complaints in a timely manner.
• Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Followed recipes and procedures to prepare, season and cook food products.
• Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Served as lead cook, guiding and assisting training of less experienced cooks.
• Operated variety of kitchen equipment to measure and mix ingredients.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
• Used computer to store and retrieve data and online orders.
• Modified existing recipes and created new recipes to meet changing nutritional content needs.
• Trained new cooks on kitchen procedures and equipment usage.
• Managed meal planning and recipe execution for diverse dietary needs.
• Implemented cost saving measures while still maintaining high quality standards.
• Generated food production sheets to forecast product and volume requirements based on menu selections.
• Placed orders for food and supplies used for preparing and cooking meals.
• Trained new kitchen staff on cooking techniques and kitchen procedures.
• Led team in high-pressure environments, ensuring timely delivery of orders.
• Ensured compliance with all relevant laws and regulations regarding food safety.
• Oversaw the preparation of meals for special events and catering functions.
• Maintained accurate records of food costs, consumption, and wastage.
• Set up work stations prior to opening to minimize prep time.
• Checked quality of food products to meet high standards.
• Executed proper techniques when preparing menu item ingredients.

Made sugar shakers

Made cotton candy

Made kettle corn

Assorted other products