Tamika S. Brown

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Ordered supplies as needed for the kitchen.

Ensured that all food was cooked at the correct temperature and stored correctly.

• Monitored stock levels of food items and ordered more when necessary.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Organized storage areas for efficient usage of space.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Used standardized recipes and other instructions to prepare food.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.

• Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
• Monitored food quality control and safety standards to ensure compliance with health regulations.
• Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
• Reviewed daily production sheets to ensure accuracy of product specifications as well as portion control procedures were followed by staff members.
• Ensured that all food products were stored correctly at appropriate temperatures according to health department standards.