Tammy Dommel

Set up and prepared all salad bar items and features, maintained production levels, monitored quality, and adjusted par levels as needed. Ordering based on determined output. Completed inventory following management guidelines while organizing and implementing safety and sanitation measures to ensure a clean and healthy work environment. Assisting in other areas of operation including Grill and Deli, Center Plate, Jays Nest, Host stand, and Marketplace catered student and alumni events. Communicated ideas to management to enhance efficiency and minimize waste.

• Prepared campus dining meals following Elizabethtown College recipes and portion standards.
• Monitored food safety and sanitation practices in Elizabethtown College kitchen areas.
• Operated cooking equipment to support daily meal service for students and staff.

Self started, sole proprietor cleaning business. Key holder for residential homes, and local dentistry. Responsible for all aspects of interior cleaning based on the needs of the clients, individually customized to their satisfaction. Maintained a full time work schedule of roughly 20 regular clients. Weekly, biweekly and monthly accounts ensured a steady Monday through Friday work schedule. Responsible for personal cleaning supply inventory, based on needs of individual clients. Adherence to proper safety of use of chemicals and supplies according to manufactured labels and warnings. Commuting house sitter for clients on holiday.

• Executed daily tasks with precision and efficiency.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

In home daycare, Homecare for Messiah lifeway's including cleaning and maintenance of village clubhouse. Assisted with daily operations at a local pizzeria during part-time shifts. at local pizzeria. All while maintaining a functioning home and taking care of my two young children.

• Completed day-to-day duties accurately and efficiently.
• Contributed innovative ideas and solutions to enhance team performance and outcomes.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

Primary opening key holder for the restaurant. Opening restaurant in a timely manner by 6 A.M.Scheduling for approximately 25 A.M. staff members. Maintaining labor hours and monitoring food cost procedures. Opening and closing cash procedures including financial reports and banking deposits for the day. Handled all customer service complaints via email or traditional mailing system. Performed shift wide table visits to ensure excellent customer service. Responsible for setting up and performing first interviews for potential new hires. Utilizing point system and handling write ups for maintaining employees accountability. Balanced this policy with Management and team building of all employees. Including head spearing programs such as Employee of month, employee recognition certificates and customer service reward systems for staff. Creating prep lists for back up, prep and line cooks adjusting par levels as needed. Managing both front and back of the house independently until 11 am. Created an improved seating system to prevent bottlenecks in service for cooks and servers, leveling the flow of tickets for better customer service and wait times. Ordering of all office supplies, and cold ordering. Assigned to all office file management and organizing. Set up and performed first interviews for potential new hires.Graded a B+ manager.

Conducted new hire orientations and created shift cleaning lists. Led safety and sanitation team to ensure compliance with health standards.

Preparation of complex catering platters and menu items. Cooking and creating menu items with and without recipes. Gathering hardware, and service items for events. Delivery, set up, pick up and serving events. Responsible for creating prep lists determine amount of food to be served based on number of guests. Ordering based on upcoming event menus, in addition to assisting with inventory. Receiving and stocking inventory. Key holder, petty cash management, van and box truck driver.