Tracy Harmon

• Developed and implemented strategies to increase customer satisfaction and loyalty.
• Executed performance reviews to encourage improved productivity for team members.
• Analyzed client business needs and assisted in determining appropriate resources and strategies.

Developed Menu

• Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
• Supervised food preparation staff to deliver high-quality results.
• Conducted regular performance reviews with kitchen staff to improve efficiency.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Maintained accurate records of food costs, consumption, and wastage.
• Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Led team in high-pressure environments, ensuring timely delivery of orders.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Assisted with menu planning and recipe development when necessary.
• Followed recipes and procedures to prepare, season and cook food products.
• Improved performance of team members resulting in high-quality meals produced daily.
• Oversaw the preparation of meals for special events and catering functions.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Modified existing recipes and created new recipes to meet changing nutritional content needs.
• Trained new staff members in safe food handling procedures and knife skills.
• Conducted regular inspections of kitchen equipment to ensure proper functioning.
• Experimented with new recipes and ingredients to refresh menu offerings.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.

• Trained and supervised line cooks to develop new skills and improve team performance.
• Trained kitchen workers on culinary techniques.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Created weekly work schedules for kitchen personnel based on anticipated business volume.
• Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
• Prepared workstations with ingredients and tools to increase efficiency.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Organized kitchen staff to ensure efficient operations during peak service hours.
• Monitored temperatures of prepared food and cold-storage areas.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Supervised food preparation staff to deliver high-quality results.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Reviewed purchase orders for accuracy prior to submitting them for approval.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
• Monitored food production to guarantee quality standards were met.
• Established portion control guidelines to reduce waste and maximize profits.
• Planned kitchen staff schedules to maximize coverage and encourage collaboration.
• Observed food safety and sanitation protocols to reduce germ spread.

• Promoted Outside Catering and Sales

• Fostered a collaborative and respectful kitchen environment, promoting team cohesion.
• Supervised food preparation staff to deliver high-quality results.
• Conducted regular performance reviews with kitchen staff to improve efficiency.
• Maintained accurate records of food costs, consumption, and wastage.
• Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
• Communicated with kitchen employees, answered questions and offered insight into food preparations.
• Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Assisted with menu planning and recipe development when necessary.
• Followed recipes and procedures to prepare, season and cook food products.
• Improved performance of team members resulting in high-quality meals produced daily.
• Oversaw the preparation of meals for special events and catering functions.
• Monitored portion size and waste control to maintain cost effectiveness.
• Modified existing recipes and created new recipes to meet changing nutritional content needs.
• Trained new staff members in safe food handling procedures and knife skills.
• Conducted regular inspections of kitchen equipment to ensure proper functioning.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Conducted regular quality control checks to ensure all dishes met hygiene and taste standards.
• Used computer to store and retrieve data and online orders.
• Cut, chopped and sliced meat and produce to prepare for cooking.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Monitored kitchen equipment for functionality and coordinated necessary repairs or replacements.
• Managed payroll records for kitchen staff including hours worked, overtime pay, vacations.
• Observed food safety and sanitation protocols to reduce germ spread.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.