Tayah Bates
Spring Valley,CA
Summary
Dynamic Culinary Specialist with the United States Navy, skilled in menu development and inventory management. Proven ability to enhance meal quality and consistency while training kitchen personnel. Strong knife skills and exceptional guest interaction foster a welcoming dining experience. Committed to maintaining high standards of sanitation and safety in food service environment.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Culinary Specialist
United States Navy, USN
07.2018 - Current
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
Emergency Medical Technician Volunteer
Lee's Summit Fire Department
02.2017 - 03.2018
- Conducted equipment and vehicle checks to maintain continuous and safe operation.
- Evaluated patient vital signs and status to determine care needs using pulse oximeters and electronic vital sign machines.
- Collaborated with medical professionals to communicate patient needs with accuracy and speed using hospital and medical codes.
- Developed and maintained rapport with coworkers and local hospital staff to facilitate efficient patient care.
- Communicated with patients about pain, comfort, and needs during transportation and preliminary medical care.
- Maintained levelheadedness and efficiency in high-pressure situations, effectively prioritizing tasks to save lives and provide medical care.
- Utilized communication devices to maintain contact with supervisors.
- Delivered emotional support to patients and families.
- Followed all safety protocols and took necessary precautions while providing care.
- Assisted with lifting and moving patients.
Education
High School Diploma -
Lee's Summit High School
Lee's Summit, MO05-2018
Skills
- Guest interaction
- Estimating and ordering inventory
- Food service
- Delivery inspections
- Knife skills
- Kitchen organization
- Cooking equipment operations
- Dining facility management
- Sanitizing and cleaning
- Culinary techniques
- Sanitation procedures
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 19 staff members.
- Achieved a Edward F. Ney Award winning team by completing each and every meal, cleaning, sanitation and all food services with accuracy and efficiency.
Certification
- Licensed ServSafe Proctor - Expires after 5 Years
- Cardiopulmonary resucitation Training - Renew every 2 Years
Languages
German
Professional Working
Japanese
Full Professional
Timeline
Culinary Specialist
United States Navy, USN
07.2018 - Current
Emergency Medical Technician Volunteer
Lee's Summit Fire Department
02.2017 - 03.2018
High School Diploma -
Lee's Summit High School
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