Teron Salkey

Prepared breakfast, Lunch and Dinner for 80-150 residents per shift, consistently meeting dietary preferences and nutritional requirements.

Memorized over 10-15 receipts, maintaining consistency and high-quality presentation in all meals. swiftly and successfully resolves conflicts resulting in residents sanctification 90% of the time. Managed food waste and control cost through efficient inventory practices, contributing to operational savings. Trained new hires on menu items, company policies, residents food preferences, and kitchen sanitation procedures.

Supervised kitchen staff, ensuring compliance with food safety standards and quality control measures.

Helped develop nightly menus and incorporating seasonal ingredients to our guest satisfaction.

Streamlined food preparation processes, reducing waste and improving meal service efficiency.

Trained new team members on cooking techniques and kitchen protocols to maintain high performance levels.

Also helped with schedule making and planing for special holidays.

Collaborated with other cooks to ensure everything needed for that menu was completed and done with efficefficiency

Consistently arrived on time for the 4:00 am shift, maintained a strong work ethic through out the shift. Operated material handling equipment to transport packages throughout facility.

Trained new employees on operational procedures and safety guidelines.

Efficiently used hand-held scanners and physical logs to accurately track item movements. Very rarely shied away from giving other coworkers a hand with there task. Always tried to go above and beyond for my coworkers.