Teresa M. Daniels

• Works hand in hand with Chef de la Cuisine.
• Perform such skills as plating, designing foods in visually pleasing arrangements. Designs for banquet parties small and large executions beginning to end.
• Managed independently at Weyhill Clubhouse kitchen pantry during The 42nd USPGA Open, assembling meals for USPGA Open Sponsors, Players, Guests.
• Creates higher end menu items, with appreciation for costs by monitoring food supply and demands verses time that goes into each dish.
• Completes end of month inventory in timely efficient manner.
• Manages multiple orders simultaneously during peak periods with high accuracy rate, maximizing patron satisfaction, and repeat business. While adhering to food safety and allergy substitution as needed.
• Monitors Fast paced work events for safety hazards and potential food risk.
• Follows health, safety and sanitation guidelines while preparing and serving food.
• Trains new kitchen staff on food safety, preparation and cooking techniques.
• Seeks out clarifying information when uncertain of task at hand.

• Collaborated with vendors to secure necessary event services and supplies.
• Developed and managed event budgets and monitored expenses.
• Responded to inquiries from attendees and addressed any issues or complaints.
• Directed and supervised event staff volunteers to maintain seamless event operations.
• Planned and maintained event timelines to track milestones and successfully reach event goals.
• Utilized great communication and interpersonal skills when interacting with parties to promote smooth and efficient operations.

EVENTS

• Teacher appreciation breakfasts, with over 30 teachers and teacher assistants.
• Good behavior breakfast for over 40 children, and their guests.
• Luncheons for the current Allentown Diocese Bishop Alfred Schlert and guests.
• Mother's Day tea for over 30 guests and their children.
• Field day for over 300 people, run outside in multiple locations.
• Walk-a-thon on-site at Cedar Beach for over 300 children and adults. This daylong event is held in multiple locations.
• When events were organized during COVID-19 proper protocol was taken. Specialty packaging for safety and sanitation was high priority.

• Promoted to Kitchen Manager, in a short time. Previously Assistant Manager of the kitchen.
• Managed and oversaw kitchen at an inner-city Allentown school, that served 300 plus students and staff. Brought farm fresh foods into school's kitchen.
• Followed with current government precautions and standards with COVID-19 and sanitation.
• Experience with Point-Of-Sale register (POS) during busy times i.e., lunch and snack.
• Completed month end inventory in timely manner.
• 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.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• established 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.
• Followed, with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.