Towanda Jackson

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Managed opening and closing shift kitchen tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Monitored food quality and presentation to maintain high standards.
• Prepared and served various food items in fast-paced kitchen environment.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Adjusted recipes based on ingredient availability or customer request.
• Identified inefficiencies leading to improved productivity.

• Served food and beverages promptly with focused attention to customer needs.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for staff.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
• Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
• Followed standard recipes, menus and apportions according to established standards.
• Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
• Provided nourishing and health-conscious food to customers under sanitary conditions.
• Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
• Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
• Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
• Prepared food for special parties and groups.
• Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
• Monitored food temperatures throughout preparation and serving process.
• Cooked meals according to administrative policies, health code regulations and food service standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and supervised new kitchen staff on food preparation and safety protocols.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Communicated with supervisor to discuss menu items, ingredients and nutritional values.
• Followed proper procedures for use of government-provided commodities.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Removed all boxes and related trash from sales floor and processed through compactors.
• Used dollies and pallet jacks to unload and organize merchandise from delivery trucks.
• Realigned merchandise throughout assigned section to give shelves and racks professional appeal.
• Kept aisles clear and clean while restocking to prevent accidents and enable others to easily pass by.
• Unloaded arriving product stock and moved to store display areas.
• Assisted customers by finding items quickly to boost store satisfaction rates.
• Observed safety protocols when transporting merchandise to different areas of store to alleviate item damage.
• Checked aisles for spills to complete quick clean-up.
• Collected assigned merchandise and transported to store floor locations using hand trucks.
• Inspected floor displays, noted missing items, and immediately replenished merchandise.
• Maintained current knowledge of shelf planograms and end cap plans to merchandise products.
• Stayed current on available products, store promotions, and customer service policies to better serve shoppers.
• Maintained neat, organized stockroom free of hazards.
• Scanned shelves and product cases to locate expired, outdated, and spoiled items.
• Received, sorted and processed incoming stock and materials to prepare the stock for storage or shipment.
• Conducted daily inventory counts and verified accuracy of product levels.
• Managed orders to verify accuracy of incoming and outgoing shipments.

• Planned and followed menus featuring nutritionally, balanced food for children
• Ordered and received food, supplies and maintained their inventory levels
• Maintained correct and timely records and cleaned and disinfected kitchen and equipment daily.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Managed opening and closing shift kitchen tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Monitored food quality and presentation to maintain high standards.
• Adjusted recipes based on ingredient availability or customer request.
• Identified inefficiencies leading to improved productivity.

Assisted head cook with all breakfast and lunch menu

options.

• Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
• Followed standard recipes, menus and apportions according to established standards.
• Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
• Provided nourishing and health-conscious food to customers under sanitary conditions.
• Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
• Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
• Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
• Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
• Received orders, verified contents against invoices and assessed quality of products to verify conformance to organizational standards.
• Assisted in hiring and evaluating of new kitchen staff.
• Monitored food temperatures throughout preparation and serving process.
• Cooked meals according to administrative policies, health code regulations and food service standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and supervised new kitchen staff on food preparation and safety protocols.
• Measured, weighed and mixed appropriate ingredients according to recipe directions.
• Communicated with supervisor to discuss menu items, ingredients and nutritional values.
• Planned menus complying with established health guidelines and budget limitations.
• Followed proper procedures for use of government-provided commodities.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Ensured food supplies for next day production were readily available
• Completed preps as were required
• Trained and mentored new hires,monitored weekly inventory and documented supply count to ensure new products were ordered in a timely manner
• Prepare and supervise food prep in accordance with prescribed patient and resident diet specifications, facility procedures and dietary sanitation regulations.
• Printed menus, tray tickets, tallies and nourishment labels.
• Built relationships to promote collaborative environment.
• Focused on satisfying patients' food service needs and dietary requirements.
• Checked trays on tray line for accuracy, temperature and appearance.
• Delivered patient meal trays, beverages, snacks and floor stock.
• Served meals to residents in accordance with established schedules and dietary procedures.
• Kept all kitchen areas clean, tidy and free of hazards.
• Followed all food safety regulations while preparing meals for patients.
• Maintained strict levels of cleanliness for tables, floors, and prep areas.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
• Delivered nourishment and supplements to nurse station for distribution to specific residents.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Discarded outdated food products and maintained waste disposal procedures.
• Reported and documented resident changes in consumption or behaviors.