Tammy Traynham
Warwick,RI
Summary
Resourceful Specialist offering expertise in problem-solving, data analysis, and customer service. Adept at quickly learning new technologies and processes for driving success. Proven track record of successfully managing multiple projects and developing innovative solutions. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. A hardworking and passionate job seeker with strong organizational skills eager to secure an entry-level Chef's position. Ready to help the team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
35
35
years of professional experience
Work History
Prep Specialist
D'Angelo Grilled Sandwiches
12.2021 - Current
- Followed all company policies and procedures to deliver quality work.
- Listened and responded to customer requests and forwarded necessary information to superiors.
- Interpreted clients' needs and introduced services to fit specific requirements.
- Assisted with staff training to enforce quality, safety and sanitation guidelines.
- Attended training programs to deepen professional skillset and assisted in training fellow store associates on existing and new training programs.
- Developed and managed relationships with key clients and partners to drive growth.
- Collaborated with internal departments to align marketing campaigns.
- Optimized customer experience by delivering superior services and effectively troubleshooting issues.
Kitchen Manager
Starboard Side Cafe
01.2003 - 08.2014
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Maximized quality assurance by completing frequent line checks.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Developed unique events and special promotions to drive sales.
Seaman First Class
United States Navy, USN
10.1988 - 10.1992
- Completed routine cleaning and sanitization of vessel and equipment.
- Complied with uniform regulations and standards of conduct established company.
- Inspected and tested fire fighting and lifesaving equipment stored on vessels.
- Reviewed mission requirements and identified appropriate equipment to achieve goals.
- Communicated instructions for tasks clearly and concisely to promote comprehension.
- Operated and maintained [Type] boat equipment and deckhand gear.
- Assisted in boatman overboard recovery using [Type] equipment, remaining calm and composed.
- Cleaned [Type] lifesaving equipment to keep it in active service and ready for emergency and crisis situations.
- Studied and memorized [Type] terms and references.
- Identified, reported and completed necessary [Type] equipment repairs.
- Trained sailors in proper use of [Type] equipment, improving crew efficiency and productivity.
- Participated in [Number] yearly vessel deployments and essential missions.
- Kept shipboard firefighting and lifesaving equipment properly maintained for use in emergency situations.
- Troubleshot and resolved mechanical problems with various systems and equipment.
- Moored vessels to wharfs with proper use of correct lines.
- Followed and helped enforce safety regulations for different ship equipment, systems and work areas.
- Updated logs for onboard equipment and machinery following correct documentation procedures.
- Completed shipboard or shore patrols based on current needs, orders, or objectives.
Education
Auguste Escoffier School of Culinary Arts
Boulder, CO02.2024
No Degree - Machinery Repair
Naval A School
San Diego, CA05.1989
High School Diploma -
Laurens District 55 High School
Laurens, SC05.1985
Skills
Prepare Foods for daily use
Culinary Chef
Create Dishes for customers
Clean and sanitize work areas
Keep food at safe temperatures
Timeline
Prep Specialist
D'Angelo Grilled Sandwiches
12.2021 - Current
Kitchen Manager
Starboard Side Cafe
01.2003 - 08.2014
Seaman First Class
United States Navy, USN
10.1988 - 10.1992
Auguste Escoffier School of Culinary Arts
No Degree - Machinery Repair
Naval A School
High School Diploma -
Laurens District 55 High School
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