Summary
Overview
Work History
Education
Skills
Certification
Additional Information - Skill Highlights
Timeline
Generic

Sydney Trinh

La Pine

Summary

Resourceful Catering Manager known for high productivity and efficient task completion. Specialize in event planning, customer service, and menu development to deliver memorable dining experiences. Excel in communication, teamwork, and adaptability, ensuring seamless execution of events and client satisfaction. Enthusiastic professional with several years of success delivering quality dining experiences. Strong leader highly skilled at managing staff and resolving issues related to inventory, kitchen slow-downs and customer satisfaction. Commended for boosting revenue several%.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Catering Manager

University of Oregon
Eugene
08.2023 - 08.2024
  • Worked with over 100 students (culinary and catering).
  • In charge of fleet vehicles for catering deliveries.
  • I conducted orientation for the students who were hired for catering.
  • Made student schedules
  • Worked Events on campus
  • Ran a team of students per event
  • Driver for catering delivery.
  • Made sure the dress codes are being followed
  • Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Monitored budgets for catering services and implemented cost-saving measures when necessary.
  • Organized staff scheduling and trained new employees on food safety practices.
  • Maintained accurate records of orders and deliveries for catering services.
  • Implemented rigorous quality control procedures to maintain high standards in food preparation and presentation.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Resolved customer complaints promptly and professionally while maintaining good relations with clients.
  • Developed innovative ideas for themed parties or buffets based on client needs.
  • Coordinated delivery times with clients and ensured that all items ordered arrived on time.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Managed all aspects of catering operations, including planning, budgeting, and execution for events of varying sizes.
  • Inspected equipment prior to use at catered events to ensure it was working properly.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Prepared and led food service training programs to teach staff various tasks.
  • Developed and maintained strong relationships with clients, vendors, and venue managers, fostering a network of partners.
  • Supervised servers during catered events to ensure high standards of service were met.
  • Prepared detailed event reports, analyzing performance and identifying opportunities for improvement.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Explained goals and expectations required of trainees.
  • Distributed food to service staff for prompt delivery to customers.
  • Set and monitored sales targets, implementing initiatives to drive revenue growth in the catering department.
  • Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Provided guidance to staff regarding proper presentation of dishes served at catered events.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
  • Coordinated logistics for off-site events, including transportation, setup, and breakdown of catering equipment.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Oversaw the hiring, training, and supervision of catering staff, promoting a culture of excellence and professionalism.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Addressed and resolved customer complaints, ensuring a positive experience and fostering repeat business.
  • Assisted in setting up tables, chairs, decorations prior to a catered event.
  • Collaborated with chefs to develop menus for special events, corporate functions, weddings.
  • Assisted staff by serving food and beverages or bussing tables.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Coordinated with clients to understand event requirements and preferences, ensuring high levels of satisfaction.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Delegated work to staff, setting priorities and goals.
  • Created marketing campaigns for catering services and monitored their effectiveness.
  • Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.
  • Managed inventory levels of food supplies required for upcoming catered events.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Managed inventory control, ensuring availability of necessary supplies while minimizing waste and reducing costs.
  • Led team meetings to discuss upcoming events, delegate tasks, and address any concerns or challenges.
  • Worked with chefs to prepare custom menus, special meals, and featured beverages.
  • Priced and ordered food products, kitchen equipment, and food service supplies.
  • Trained new employees to perform duties.
  • Addressed any issues related to health code violations found during inspections by local authorities.
  • Resolved customer complaints quickly and efficiently.
  • Managed household errands and other essential duties.
  • Ensured the quality of ingredients used in meals served at catered events.
  • Recognized by management for providing exceptional customer service.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Worked effectively in team environments to make the workplace more productive.
  • Identified needs of customers promptly and efficiently.

Catering Manager

Wolfgang Puck Catering at the Springs Preserve
San Francisco
01.2023 - 07.2023
  • Fleet manager, prepared all vehicles for delivery
  • Make sure all glassware and dining ware are ordered properly. Pick Up and drop off the rentals
  • Developed strategies to maximize customer satisfaction and increase sales in catering services.
  • Designed and implemented marketing strategies to promote catering services, resulting in increased bookings.
  • Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Provided guidance to staff regarding proper presentation of dishes served at catered events.
  • Prepared reports summarizing financial information such as costs incurred per event or total revenue generated from catering services.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Monitored budgets for catering services and implemented cost-saving measures when necessary.
  • Organized staff scheduling and trained new employees on food safety practices.
  • Maintained accurate records of orders and deliveries for catering services.
  • Implemented rigorous quality control procedures to maintain high standards in food preparation and presentation.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Resolved customer complaints promptly and professionally while maintaining good relations with clients.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Developed innovative ideas for themed parties or buffets based on client needs.
  • Coordinated delivery times with clients and ensured that all items ordered arrived on time.
  • Grew sales of catering services through strategic marketing and promotions.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Managed all aspects of catering operations, including planning, budgeting, and execution for events of varying sizes.
  • Inspected equipment prior to use at catered events to ensure it was working properly.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Prepared and led food service training programs to teach staff various tasks.
  • Developed and maintained strong relationships with clients, vendors, and venue managers, fostering a network of partners.
  • Supervised servers during catered events to ensure high standards of service were met.
  • Prepared detailed event reports, analyzing performance and identifying opportunities for improvement.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Distributed food to service staff for prompt delivery to customers.
  • Explained goals and expectations required of trainees.
  • Set and monitored sales targets, implementing initiatives to drive revenue growth in the catering department.
  • Managed financial aspects of catering operations, including budgeting, invoicing, and expense tracking.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
  • Coordinated logistics for off-site events, including transportation, setup, and breakdown of catering equipment.
  • Developed customized menus in collaboration with chefs, accommodating dietary restrictions and client preferences.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Oversaw the hiring, training, and supervision of catering staff, promoting a culture of excellence and professionalism.
  • Conducted market research to identify trends in catering and adapted services to meet evolving client demands.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Negotiated contracts with clients for catering services ensuring reasonable rates were charged.
  • Addressed and resolved customer complaints, ensuring a positive experience and fostering repeat business.
  • Established relationships with vendors to secure competitive prices on supplies needed for catering projects.
  • Reviewed invoices from vendors after each event and approved payment when appropriate.
  • Assisted in setting up tables, chairs, decorations prior to a catered event.
  • Collaborated with chefs to develop menus for special events, corporate functions, weddings.
  • Assisted staff by serving food and beverages or bussing tables.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Coordinated with clients to understand event requirements and preferences, ensuring high levels of satisfaction.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Delegated work to staff, setting priorities and goals.
  • Created marketing campaigns for catering services and monitored their effectiveness.
  • Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.
  • Managed inventory levels of food supplies required for upcoming catered events.
  • Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
  • Analyzed market trends and competitor deals for attractive proposal preparation.
  • Negotiated contracts with vendors and suppliers, achieving cost-effective arrangements without compromising quality.
  • Utilized technology to streamline catering operations, implementing software for scheduling, customer management, and inventory control.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Managed inventory control, ensuring availability of necessary supplies while minimizing waste and reducing costs.
  • Led team meetings to discuss upcoming events, delegate tasks, and address any concerns or challenges.
  • Worked with chefs to prepare custom menus, special meals, and featured beverages.
  • Priced and ordered food products, kitchen equipment, and food service supplies.
  • Trained new employees to perform duties.
  • Addressed any issues related to health code violations found during inspections by local authorities.
  • Resolved customer complaints quickly and efficiently.
  • Ensured the quality of ingredients used in meals served at catered events.
  • Managed household errands and other essential duties.
  • Recognized by management for providing exceptional customer service.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Identified needs of customers promptly and efficiently.
  • Worked effectively in team environments to make the workplace more productive.
  • Work banquets/weddings meetings/private parties
  • worked as a server, banquet attendant,and bartender.

Line Cook

Wolfgang Puck Catering at the Springs Preserve
South San Francisco
08.2022 - 01.2023
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Made labels for salads, sandwiches, and any items that are being sent out to different places with the proper labels and allergens.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Replenished food items from inventory and rotated ingredients.
  • Grilled and deep fried various foods from meats to potatoes.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Adhered to portion controls and presentation specifications.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Garnished and arranged dishes into creative presentations.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Inspected equipment for cleanliness prior to use every shift.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Maintained accurate records of daily production sheets including waste logs.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
  • Adhered to sanitation policies at all times when handling food products.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Executed proper techniques when preparing menu item ingredients.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Performed workstation prep prior to shift start.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Stocked and restocked kitchen supplies as needed.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Received and stored food and supplies.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Kept stations stocked and ready for use to maximize productivity.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Worked effectively in team environments to make the workplace more productive.
  • Worked with cross-functional teams to achieve goals.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Updated and maintained databases with current information.
  • Recognized by management for providing exceptional customer service.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Utilized various software and tools to streamline processes and optimize performance.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Completed day-to-day duties accurately and efficiently.
  • Delivered all catering items properly in the vehicles, along with gathering all the catering items.
  • Pick up glassware, utensils, and catering supplies.
  • Break down events, set up events, and clean up all items in the kitchen.
  • The fleet manager ensures that all vehicles are up to date, and all issues are fixed on the vehicles.

Lead Cook

Front Porch Communities and Services
Cupertino
03.2022 - 06.2022
  • In charge of making two entrées and two sides for dinner service.
  • I prepare the service, and I close up the service. I am also the safety person for the back of house.
  • Kept kitchen, cooking utensils and storeroom clean and neat.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Assisted Sous Chef with training and development of culinary staff.
  • Distributed food to service staff for prompt delivery to customers.
  • Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
  • Checked quality of food products to meet high standards.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
  • Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Adhered strictly to company guidelines concerning safety procedures when handling hot surfaces or sharp objects.
  • Trained kitchen workers on culinary techniques.
  • Implemented food quality specifications through menu planning, plate presentation, and quality checks.
  • Oversaw the preparation of meals for special events and catering functions.
  • Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Line Cook

Chartwells Higher Education
San Jose
01.2022 - 03.2022
  • I run the Paseo Market food line
  • Ran a crew of about 10 people.
  • I train employees and make sure the market follows the food and safety protocols.

  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Replenished food items from inventory and rotated ingredients.
  • Grilled and deep fried various foods from meats to potatoes.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Adhered to portion controls and presentation specifications.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Garnished and arranged dishes into creative presentations.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Inspected equipment for cleanliness prior to use every shift.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Maintained accurate records of daily production sheets including waste logs.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Adhered to sanitation policies at all times when handling food products.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Executed proper techniques when preparing menu item ingredients.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Performed workstation prep prior to shift start.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Stocked and restocked kitchen supplies as needed.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Received and stored food and supplies.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Followed proper food handling methods and maintained correct temperature of food products.

Line Cook

Flagship Facility Services, Inc.
San Jose
08.2019 - 01.2022
  • Cook food for the lunch and dinner rush.
  • Prepare food for dishes.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.

  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Replenished food items from inventory and rotated ingredients.
  • Grilled and deep fried various foods from meats to potatoes.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Adhered to portion controls and presentation specifications.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Garnished and arranged dishes into creative presentations.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Inspected equipment for cleanliness prior to use every shift.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Maintained accurate records of daily production sheets including waste logs.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Adhered to sanitation policies at all times when handling food products.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Executed proper techniques when preparing menu item ingredients.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Performed workstation prep prior to shift start.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Stocked and restocked kitchen supplies as needed.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Kept stations stocked and ready for use to maximize productivity.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Worked effectively in team environments to make the workplace more productive.
  • Worked with cross-functional teams to achieve goals.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Recognized by management for providing exceptional customer service.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Completed day-to-day duties accurately and efficiently.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.

Prep Cook

Bon Appetit
Mountain View
11.2018 - 07.2019
  • Food prep for service
  • worked the breakfast service
  • Cleaned and restocked station
  • Restocked kitchen, FIFO

  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Monitored inventory levels of all kitchen items and placed orders when needed.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Ensured that all dishes were prepared correctly by tasting them before serving.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
  • Checked quality of food products to meet high standards.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Discarded spoiled food items immediately following established procedures.
  • Heated sauces, soups and gravies according to specified methods.
  • Completed special orders according to customer dietary needs.
  • Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
  • Assisted in serving meals to customers as needed.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Measured and weighed food items to comply with portion requirements.
  • Adhered strictly to safety regulations while handling sharp knives or operating machinery.
  • Sliced meats to prepare for cooking and assembly of menu items.
  • Followed recipes to prepare meals according to customer specifications.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Measured ingredients accurately using measuring cups and spoons.
  • Cleaned and sanitized work areas and equipment to ensure food safety standards.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Checked freshness of food and ingredients prior to use.
  • Inspected finished dishes for quality assurance purposes.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Seasoned cooked dishes properly before serving them.
  • Kept the kitchen area clean at all times during shifts.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Checked completed orders for correct quantity and quality.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Grilled and deep fried various foods from meats to potatoes.
  • Monitored freshness of food products to help reduce spoilage.
  • Received and stored food and supplies.
  • Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Made meals in accordance with company standards and requirements.
  • Maintained records of daily food usage in accordance with health regulations.
  • Maintained an accurate inventory of supplies needed for daily operations.
  • Stocked kitchen with necessary supplies, including food items and utensils.
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
  • Organized walk-in coolers and freezers according to established guidelines.
  • Executed proper techniques when preparing menu item ingredients.
  • Trained new employees on proper techniques of preparing meals safely.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Distributed food to service staff for prompt delivery to customers.
  • Set up work stations prior to opening to minimize prep time.
  • Communicated effectively with fellow staff members regarding meal preparations.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Operated a variety of machinery and tools safely and efficiently.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Maintained updated knowledge through continuing education and advanced training.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Completed routine maintenance and repair.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.
  • Identified needs of customers promptly and efficiently.
  • Worked effectively in team environments to make the workplace more productive.
  • Completed day-to-day duties accurately and efficiently.
  • Operated equipment and machinery according to safety guidelines.

Line Cook

Applebees
San Jose
08.2018 - 11.2018
  • Prepare food for all three stations.
  • Stock the line when the restaurant is slow.
  • Cook at the fry station, desserts, and salads.
  • Open/Close down stations.

  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Made meals in accordance with company standards and requirements.
  • Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
  • Replenished food items from inventory and rotated ingredients.
  • Grilled and deep fried various foods from meats to potatoes.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
  • Conducted regular maintenance checks on equipment ensuring proper functioning order.
  • Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Adhered to portion controls and presentation specifications.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Followed health and safety standards to ensure safe working environment for employees and customers alike.
  • Garnished and arranged dishes into creative presentations.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Reviewed recipes to determine exact measurements and ingredients to create dishes.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Inspected equipment for cleanliness prior to use every shift.
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Maintained accurate records of daily production sheets including waste logs.
  • Washed and peeled ingredients to prepare for different meals and recipes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
  • Adhered to sanitation policies at all times when handling food products.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Executed proper techniques when preparing menu item ingredients.
  • Prepped garnishes to reduce wait times during lunch and dinner rush.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Trained new team members on proper meat and vegetable preparation techniques.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Performed workstation prep prior to shift start.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Responded quickly to any customer complaints or concerns about their dining experience.
  • Verified kitchen staff followed all recipes and portion serving guidelines correctly.
  • Stocked and restocked kitchen supplies as needed.
  • Tracked inventory levels of all products used in the kitchen on a daily basis.
  • Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
  • Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
  • Worked closely with management team in order to meet budget goals while maintaining high quality standards.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Received and stored food and supplies.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Organized the storage area to ensure that all necessary items were readily accessible.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
  • Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Kept stations stocked and ready for use to maximize productivity.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Worked effectively in team environments to make the workplace more productive.
  • Worked with cross-functional teams to achieve goals.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Updated and maintained databases with current information.
  • Recognized by management for providing exceptional customer service.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Utilized various software and tools to streamline processes and optimize performance.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Completed day-to-day duties accurately and efficiently.

Prep Cook (Preparation Cook)

Adecco
San Jose
04.2018 - 11.2018
  • Prepare salads and sandwiches that go out to cafes and coffee stands at Apple buildings.
  • Also, prep everything fresh and made the same day.
  • Checked freshness of food and ingredients prior to use.
  • Measured ingredients accurately using measuring cups and spoons.
  • Communicated effectively with fellow staff members regarding meal preparations.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Executed proper techniques when preparing menu item ingredients.
  • Checked quality of food products to meet high standards.
  • Distributed food to service staff for prompt delivery to customers.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Cooked meats, fish, poultry or other foods using various methods such as baking, frying or grilling.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cleaned and sanitized work areas and equipment to ensure food safety standards.
  • Dressed, seasoned and garnished appetizers and salads to prepare for food service.
  • Measured and weighed food items to comply with portion requirements.
  • Seasoned cooked dishes properly before serving them.
  • Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
  • Inspected finished dishes for quality assurance purposes.
  • Checked completed orders for correct quantity and quality.
  • Heated sauces, soups and gravies according to specified methods.
  • Sliced meats to prepare for cooking and assembly of menu items.
  • Maintained clean and orderly kitchen by regularly washing dishes, sanitizing surfaces, and taking out trash.
  • Organized and labeled stock of ingredients to maintain needed inventory levels.
  • Grilled and deep fried various foods from meats to potatoes.
  • Received and stored food and supplies.
  • Trained new employees on proper techniques of preparing meals safely.
  • Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
  • Set up work stations prior to opening to minimize prep time.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Adhered strictly to safety regulations while handling sharp knives or operating machinery.
  • Assisted in serving meals to customers as needed.
  • Stocked kitchen with necessary supplies, including food items and utensils.
  • Followed recipes to prepare meals according to customer specifications.
  • Operated grills, ovens and other kitchen equipment as required for meal preparation.
  • Ensured that all dishes were prepared correctly by tasting them before serving.
  • Monitored freshness of food products to help reduce spoilage.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Prepped vegetables and ingredients by washing, chopping and dicing.
  • Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
  • Completed special orders according to customer dietary needs.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Maintained an accurate inventory of supplies needed for daily operations.
  • Maintained clean and orderly appearance throughout kitchen and dining area.
  • Kept the kitchen area clean at all times during shifts.
  • Helped train and develop new talent.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Monitored inventory levels of all kitchen items and placed orders when needed.
  • Utilized excellent knife skills to chop and slice vegetables and carve and grind meats and cheeses.
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Maintained records of daily food usage in accordance with health regulations.
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and slicing vegetables.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Made meals in accordance with company standards and requirements.
  • Organized walk-in coolers and freezers according to established guidelines.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Discarded spoiled food items immediately following established procedures.
  • Managed household errands and other essential duties.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Worked with cross-functional teams to achieve goals.
  • Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Exceeded customer satisfaction by finding creative solutions to problems.
  • Maintained updated knowledge through continuing education and advanced training.
  • Conducted routine maintenance and repairs on mechanical systems and industrial equipment.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Completed routine maintenance and repair.
  • Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
  • Achieved cost-savings by developing functional solutions to problems.
  • Worked effectively in team environments to make the workplace more productive.
  • Operated equipment and machinery according to safety guidelines.
  • Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Updated and maintained databases with current information.
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Recognized by management for providing exceptional customer service.
  • Verified quality of ingredients received from vendors before using them in meals preparation.
  • Cleaned utensils used during food preparation activities promptly after each shift.
  • Assisted head chef in menu planning activities by suggesting new ideas for dishes creation.
  • Monitored temperatures of ovens, grills, fryers and other kitchen equipment to ensure proper functioning.
  • Used various kitchen tools and equipment such as blenders, mixers, grinders safely and efficiently.
  • Operated deep-fryer machines to prepare French fries or fried chicken wings for customers.
  • Followed all safety protocols when handling sharp objects such as knives and graters.
  • Assisted in the preparation of a variety of dishes according to recipes and instructions.
  • Prepared ingredients for use in cooking, including washing, chopping, mixing, blending and measuring.
  • Kept track of inventory levels in the kitchen pantry ensuring timely restocking when needed.
  • Weighed out portions of meat products accurately before beginning meal preparations.
  • Ensured that all dishes were prepared correctly according to company standards before serving.
  • Organized storage areas for food items and supplies to ensure efficient retrieval.
  • Cooked meats such as beef roasts or pork chops according to customer specifications.
  • Cut fruits into cubes or slices for garnishing desserts as well as adding flavorings.
  • Stocked kitchen with necessary supplies ensuring availability of required items at all times.
  • Garnished entrees with parsley sprigs or lemon wedges prior to plating them up.
  • Maintained cleanliness of work area throughout shift by sweeping, mopping, scrubbing, and sanitizing surfaces.
  • Sliced vegetables like onions or mushrooms for salads or sandwiches per order requirements.
  • Complied with nutrition and sanitation regulations while preparing meals for customers.
  • Grilled steaks and seafood items like shrimp or salmon based on orders received from guests.
  • Conducted testing of software and systems to ensure quality and reliability.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.
  • Operated a variety of machinery and tools safely and efficiently.
  • Managed inventory and supplies to ensure materials were available when needed.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
  • Utilized various software and tools to streamline processes and optimize performance.

Line Cook/Prep Cook

Applebee's
Corvallis
08.2017 - 02.2018
  • Morning prep
  • Closing fry cook
  • Dishwasher
  • Cleaning
  • Line prep

Sales Associate/Customer Service

Calistoga mining
Albany
03.2017 - 06.2017
  • Maintenance
  • Cash handling
  • Inventory
  • Stocking

Caregiver

Maxim Healthcare Services
San Jose
12.2016 - 01.2017
  • I took care of residents with medical necessities.
  • Light housekeeping.
  • Personal hygiene.
  • made drs appointments

Relief Manager

Public Storage
06.2016 - 08.2016
  • Property Maintenance
  • -Lease Rentals
  • -Cash Handling
  • -Auction Paperwork

Education

License -

BioHealth College
CA
12.2012

High School -

Oak Grove High School
San Jose, CA

Skills

  • Typing
  • Event planning
  • Inventory management
  • Food safety
  • Customer service
  • Team leadership
  • Catering logistics
  • Quality control
  • Client relationships
  • Staff training
  • Time management
  • Problem solving
  • IV Admixture
  • Pharmacy Law
  • Prescription Transcription
  • Aseptic Technique
  • Compounding
  • Pharmacology
  • Laminar Air Flow Hood
  • PPC Labeling
  • Drug Distribution
  • Brand and Generic Medications
  • Record Management
  • Dosage Calculations
  • Bilingual English/Vietnamese
  • Food Prep
  • Food Service
  • Kitchen Staff
  • Line cook
  • Cooking
  • Interpreted Vietnamese to English
  • Interpersonal Skills
  • Excellent Phone Etiquette
  • Excellent Communication
  • Multi-Task
  • Research Skills
  • Ability to Interact with all Levels of Individuals
  • Weddings background
  • Catering sales orders
  • Catering management
  • Attendance oversight
  • Staff supervision
  • Kitchen staff leadership
  • Portioning
  • Staff scheduling
  • Schedule control
  • Portion control
  • Sanitation standards
  • Food presentation
  • Problem-solving aptitude
  • Catering consultation
  • Problem-solving
  • Training and onboarding
  • Hospitality management
  • Food plating and presentation
  • Dietary restrictions
  • Scheduling staff
  • Restaurant operations
  • Food safety oversight
  • Safe food handling

Certification

CPR/First Aid, CPR

Additional Information - Skill Highlights

  • Interpreted Vietnamese to English
  • Developed in Interpersonal Skills
  • Excellent Phone Etiquette
  • Arranged in Excellent Communication
  • Enhanced in Multi-Task
  • Established in Research Skills
  • Maintained Ability to Interact with all Levels of Individuals

Timeline

Catering Manager

University of Oregon
08.2023 - 08.2024

Catering Manager

Wolfgang Puck Catering at the Springs Preserve
01.2023 - 07.2023

Line Cook

Wolfgang Puck Catering at the Springs Preserve
08.2022 - 01.2023

Lead Cook

Front Porch Communities and Services
03.2022 - 06.2022

Line Cook

Chartwells Higher Education
01.2022 - 03.2022

Line Cook

Flagship Facility Services, Inc.
08.2019 - 01.2022

Prep Cook

Bon Appetit
11.2018 - 07.2019

Line Cook

Applebees
08.2018 - 11.2018

Prep Cook (Preparation Cook)

Adecco
04.2018 - 11.2018

Line Cook/Prep Cook

Applebee's
08.2017 - 02.2018

Sales Associate/Customer Service

Calistoga mining
03.2017 - 06.2017

Caregiver

Maxim Healthcare Services
12.2016 - 01.2017

Relief Manager

Public Storage
06.2016 - 08.2016

License -

BioHealth College

High School -

Oak Grove High School

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