Tyuane Johnson

• Provided instructional handouts, texts, audiovisual aids and other materials to facilitate learning.
• Planned and documented programs of study meeting individual needs and abilities of students.
• Met training needs with well-organized, factual programs based on contemporary requirements.
• Developed software content, study aids and handouts for industry professionals.
• Supervised and monitored students' use of tools and equipment.
• Engaged students in academic and practical conversations that elicited critical thinking, creativity, collaboration and communication.
• Trained cooks to maintain clean, organized and sanitary workstations.
• Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
• Identified program successes and failures based on student assessments and course reviews.
• Deployed technology and current research in instruction and monitored students' progress in use of online learning materials and technology.

• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Measured and mixed ingredients according to precise recipes for best results.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Kept kitchen clean and organized by performing daily maintenance tasks.

• Operated buffers and burnishers to clean and polish floors.
• Supervised supplies in inventory and submitted reorder requests.
• Cleaned and maintained lobbies, offices and other common areas in commercial buildings.
• Handled equipment, chemicals, and materials properly and with caution.
• Provided assistance to other staff members with cleaning of difficult areas.
• Confirmed all cleaning tools and equipment were stored properly after use.

• Maintained food safety and sanitation standards.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.
• Identified inefficiencies leading to improved productivity.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.

Always going over food safety tips with new employees