Stephanie Edwards
Raytown,United States
Summary
Chef/Manager with7 years of experience in culinary leadership, specializing in menu development, food safety, and budget management. Demonstrates expertise in team leadership and staff training, fostering a collaborative and efficient kitchen environment. Passionate about enhancing customer engagement and achieving operational excellence through innovative practices.
Overview
17
17
years of professional experience
Work History
Chef/ Manager
The Whole Person
01.2024 - 11.2024
- Supervised culinary team, improving food options and enhancing guest satisfaction.
- Supervised culinary activities, enhancing operational efficiency and decreasing waste.
- Trained staff in food safety protocols, ensuring high standards and compliance
- Implemented cost control measures, achieving significant budget savings
- Maintained strict adherence to health and safety regulations
- Conducted regular quality checks, ensuring consistent food presentation and taste
Culinary Director
Arrow Senior Living
01.2024 - 03.2024
- Led kitchen operations, enhancing meal quality and service efficiency
- Implemented new menu, boosting customer satisfaction and repeat visits
- Trained and managed a team of chefs, fostering a collaborative environment
- Optimized supply chain processes, reducing costs and minimizing waste
- Revolutionized menu planning and kitchen operations, introducing sustainable practices that reduced food waste and enhanced meal quality for senior residents
Chef/ Toddler Teacher
CCMCDC
11.2017 - 01.2024
- Led culinary activities and toddler education, enhancing meal quality and learning engagement
- Developed nutritious menus and educational activities, boosting children's health and learning
- Managed kitchen operations and classroom activities, fostering a safe and productive environment
cook1
Ruby Tuesday
01.2017 - 08.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Food Service Specialist
US Army National Guard
05.2008 - 05.2016
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced food waste by implementing proper portion control techniques in meal preparation.
- Collaborated with team members to maintain a positive work environment and exceptional service standards.
- Spearheaded efforts to achieve high health inspection scores through diligent adherence to sanitation guidelines and regulations.
- Demonstrated versatility in adapting quickly to changing demands in various roles such as cook, server or cashier when required.
- Conducted regular equipment maintenance checks, prolonging the lifespan of vital appliances within the facility.
- Kept surfaces, tools and equipment clean and sanitized.
- Implemented employee training programs to increase overall knowledge and performance within the food service department.
- Utilized standard recipes to bake, fry, steam or otherwise prepare dishes.
- Optimized meal production processes, resulting in lower wait times for customers during peak hours.
- Fostered strong relationships with local vendors leading to more cost-effective purchasing agreements.
- Maintained proper temperatures during storage, cooking and serving.
- Enhanced customer satisfaction by ensuring timely and efficient food service deliveries.
- Maintained accurate records of daily sales transactions and inventory levels, providing data-driven insights for management decisions.
- Prepared components for foods such as soups, entrees and side dishes.
- Utilized time management skills effectively prioritizing tasks under pressure ensuring smooth operations during busy periods.
Education
Associate - Early Childhood Education
Purdue University Global
01.2018
Culinary Arts - Culinary
Quarter master School
Fort Lee01.2008
Skills
- Menu Development (Experienced), Food Safety, Budget Management, Team Leadership, Staff Training, Customer Engagement
Hobbies and Interests
I love art and All things nature related, I like to spend time with family and reading in my spare time
Timeline
Chef/ Manager
The Whole Person
01.2024 - 11.2024
Culinary Director
Arrow Senior Living
01.2024 - 03.2024
Chef/ Toddler Teacher
CCMCDC
11.2017 - 01.2024
cook1
Ruby Tuesday
01.2017 - 08.2018
Food Service Specialist
US Army National Guard
05.2008 - 05.2016
Associate - Early Childhood Education
Purdue University Global
Culinary Arts - Culinary
Quarter master School
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