Tara Gudvangen

• Perform compliance review on school kitchens
• Tracked vital performance in the following areas, meal claims, production records, manager & employee duties, and quality control.
• Tracked key performance indicators in quality and quantity control measures.
• Tracked Key performance indicators in the hazard analysis critical control point program. (HACCP)
• Making sure they are following rules & regulations for the Local, State, and Federal.

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction.
• Oversaw balancing of cash registers, reconciled transactions, and deposited the establishment's earnings to the bank.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shifts and smooth operations.
• Tracked food production levels, and meal counts.
• Intern training at my schools of more than [50] team members.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Motivated staff to perform at peak efficiency and quality.
• Kept facility compliant with health codes, and sanitation requirements.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Trained staff on proper cooking procedures as well as safety regulations.

·Trained and supervised new staff to enhance customer service skills and comply with food safety standards.

· Maintained effective supply levels by monitoring and reordering food stock and dry goods.

· Maintained compliance with company policies and procedures for food safety, sanitation, and quality.

· Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction.

· Oversaw balancing of cash registers, reconciled transactions, and deposited the establishment's earnings to the bank.

· Prepared weekly schedules and assigned tasks to staff to maintain organized shifts and smooth operations.

· Tracked food production levels and meal counts.

· Intern training at my schools of more than [50] team members.

· Oversaw food preparation and monitored safety protocols.

· Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

· Motivated staff to perform at peak efficiency and quality.

· Kept facility compliant with health codes, and sanitation requirements.

· Managed staff schedules and maintained adequate coverage for all shifts.

· Trained staff on proper cooking procedures as well as safety regulations.

· Trained and supervised new staff to enhance customer service skills and comply with food safety standards.

· Maintained effective supply levels by monitoring and reordering food stock and dry goods.

· Maintained compliance with company policies and procedures for food safety, sanitation, and quality.

· Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction.

· Oversaw balancing of cash registers, reconciled transactions, and deposited the establishment's earnings to the bank.

· Prepared weekly schedules and assigned tasks to staff to maintain organized shifts and smooth operations.

· Tracked food production levels and meal counts.

· Oversaw food preparation and monitored safety protocols.

· Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

· Motivated staff to perform at peak efficiency and quality.

· Kept facility compliant with health codes and sanitation requirements.

· Managed staff schedules and maintained adequate coverage for all shifts.

· Trained staff on proper cooking procedures as well as safety regulations.

• Practiced safe work habits and encouraged staff to do the same.
• Displayed proper food handling and equipment technique when assisting in the kitchen.
• Helped the Food Service Manager train cafeteria staff in food preparation, line process, and health regulations.
• Observed staff confirm safety and quality standards.
• Assisted Food Service Manager with planning and preparation of breakfast, lunch, and dinner for over (900) students.
• Assisted Food Service Manager with planning and preparation of breakfast, lunch, and dinner for over [900] students.
• Oversaw balancing of cash registers, and reconciled transactions.

• Learned the sanitation and food safety guidelines as required by regulatory agencies.
• Ordering: how to adequately order food & supplies.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Made food according to standard recipes.
• Compiled recipe ingredients and prepared for cooks by washing, cutting, or measuring food items.
• Handled cash transactions and point-of-sale operations to assist staff during busy service periods.
• Knowledge of menu items and components.
• Production records
• Monitored food quality and freshness throughout the day.

• Cleaned and sanitized the work area to prevent contamination.
• Washed floors, walls, coolers, and storage shelves.
• Checked the quality of products and removed expired items.
• Followed written recipes.
• Stocked merchandise, clearly labeled items, and arranged according to FIFO.
• Cashier and balance money
• Cooking, and following food safety guidelines.