Takia Adger

As the Lead Event Cook I had to take ownership of Banquet Event orders, review BEO daily and make note on any updates, manage production lists, and assist chefs in both a la carte and in-house catering operations.

Lead the execution of high-end catering event ensuring all dishes meet quality standard.

Communicate effectively with the Executive Chef, Sous Chef, and Banquet Captain to coordinate event production and plating.

Developed innovative menu items, enhancing customer satisfaction and dining experience.

Implemented standard operating procedures to maintain consistency in food presentation and taste.

Maintain a strong eye for details, ensuring allergy and dietary restriction are accommodated and properly executed.

Oversaw kitchen operations priorities, balancing production and preparation tasks among the team to ensure timely food and service quality.

Coordinated special events catering, managing logistics and team assignments effectively.

Collaborated with management to streamline inventory processes, reducing waste.

Trained and mentored junior cooks on culinary techniques and safety standards.

• Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
• Worked with chefs to plan menus according to client needs and budgets.
• Monitored food preparation, production, and plating for quality control.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Maintain clean and organized work areas at all time to bring safety and quality to food preparation process.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Served consistent portions following recipes and control standards
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Communicated closely with servers to fully understand special orders for customers.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.

• Adhere to Department of Health and OSHA regulations regarding proper kitchen hygiene and maintenance
• Develops menu types, structures, contents and cycles.
• Develops food specifications for purchase that adheres to dietary prescriptions, FDA (Food and Drug Administration) quality standards and budgetary guidelines.
• Prepares and monitors food and hygiene inventories.
• Assures that safety and sanitation standards are met in the kitchen and basement. Represents LESC to auditors from OASAS and CARF during audits of the kitchen and basement.
• Liaisons with medical and clinical staff and develops educational programs for residents that include instructions on good nutrition, and meal preparations.
• Maintains all appliances in working order and arranges for service for items in need of repairs.
• Attends food show, seminars, and conferences and stays abreast of industry standards, products and safety regulations.
• Supervises and trains clients in food preparation, sanitation and the rudiments of cooking.
• Participates in the Health and Safety Committee.
• Interfaces with private/public sanitation representative for timely removal of garbage from the facility.
• Fills in for other staff on leave.
• Performs other duties as requested or assigned.
• Adhere to Department of Health and OSHA regulations regarding proper kitchen hygiene and maintenance
• Ensure that quality and quantity of food meet standards for meal patterns established by designated regulatory agencies
• Receive and inspect incoming food products for quality, quantity, and ensure prompt and proper storage
• Prepare meals accurately according to the menu and recipes
• Recommend menu changes to improve quality of food
• Supervise and coordinate activities of clients engaged in food preparation, meal service, and cleanup
• Ensure safe handling and proper temperature control of prepared foods
• Maintain and report meal service data
• Maintain monthly inventory
• Submit food orders to vendors in a timely manner
• Ensure security of refrigerators, freezers, food storage areas
• Ensure cleanliness and sanitation of kitchens
• Supervise and participate in the training of clients
• Conduct inspections of kitchen facilities to ensure cleanliness and proper food storage
• Perform additional duties as assigned

• Assisting in preparing meal ingredients, which includes washing, peeling, cutting, and slicing fruits and vegetables as well as marinating meats
• Supervising the work of line/prep cooks to ensure that all given tasks are completed in a timely manner
• Ensuring that all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment
• Ensuring that all cooking stations and kitchen surfaces are cleaned and disinfected before and after each shift
• Adhering to standard food rotation practices to reduce food wastage and minimize the risk of contamination
• Assist in the ordering and quality of delivered food supplies to ensure that it meets JBF standards

• Prepare quality food and baked goods according to a planned menu
• Prepare a daily report that verifies transactions
• Ensure storage of food in an accurate and sanitary manner
• Serve food according to meal schedules, department policies and procedures
• Timely preparation of a variety of food items, beverages, and coordinating and assisting in major cleaning of refrigerators, freezers, and cooking and serving equipment
• Adhere to all food safety regulations for sanitation, food handling, and storage
• Connect with the Manager daily to understand and accurately prepare the menu for the day
• Maintain a clean and organized work and storage area
• Perform other duties as assigned including other areas in the kitchen
• Be able to work quickly and concisely under pressure

• Perform the duties of a food service worker such as assisting with the prep of foods
• Bag and label food for overnight deliveries to all hospitals within Health & Hospitals
• Clean all stations and assist in loading delivery trucks

• Supervising kitchen staff, interns, volunteers and dining hall
• Attend meetings and collaborate with other operations staff and vendors as needed
• Cook, prepare and serve 80-103 men with nutritionist meals by NYC standards and provide nutritionist classes to clients for their dietary and health needs
• Manages the inventory and orders food and beverages, equipment, and supplies
• Maintain and schedule and receive food and beverage deliveries
• Oversee food preparation, portion sizes, and overall presentation of food
• Assist with agency special events
• Review and maintain the food budget
• Create a daily menu and utensils left over
• Provide instruction to participants in training to prepare them for the Food Protection Certificate
• Ensure compliance with health and fire regulations regarding food preparation and kitchen maintenance
• Organize refrigerators, dry storage and pantries

• Cook for catered events and assignments, primarily at the Kings County Hospital Chill Center, Convention Center, Intrepid Museum, Lincoln Center and other venues
• Scheduled banquet service personnel
• Assign specific codes, tasks and service
• Ensure that safety and sanitation codes are followed
• Train staff to recognize guest behavior for service quality
• Carry plates of food on trays and serve guests
• Arranging table placement and setting up of buffet and bar
• Setup and breakdown events
• Keep glasses filled and plate removal
• Perform cleaning tasks and breakdown of service

• Cook and prep Kosher foods including Meat, fish, starches, vegetables, daily soups and desserts
• Prep and cook foods for 280 residents
• Foods such as puree, chop, rehabilitation, special diets and for surgery
• Also cook foods for the employee's menu of 170
• Attend daily meetings with dietitians for special patients

• Cook and prepare various foods for brunch and dinner such as, grill and sauté vegetables, meats, veggie burgers, salads and dressings, breakfast foods, bake desserts such as biscuits, bread puddings, cooks etc

• Cook and prepare for different events such as Gracie Mansion Lawn Parties, Jacob Javits Center, Sonner & Castle Catering and New York Sports Club
• Perform the duties as a cook and prep cook for catering events

• Prepared fresh foods (made to order) on a flat and fire grills for 20,000 employees and customers
• Prepare and Cook foods such as proteins (burgers, chicken and seafood), fresh vegetables, salads, paste, chili, cheese sauce, soups, and desserts
• Appetizers such as wings, crab cakes, hot dips, fried pickles, chips, fries and baked macaroni
• Condiments such as pesto, salad dressings, hummus, guacamole etc
• Create menus, specials, displays and execution projects and tastings
• Great knowledge of various kitchen equipment such as: Grills, blends, mixers, fryers, table top burners, stoves and steam tables, panini makers, thermostats etc
• Regulate the food cost and food waste daily