Vett Berry

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Season and cook food according to recipes or personal judgment and experience.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Skilled at working independently and collaboratively in a team environment.

• 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.

• Prepare breakfast buffet entrees,employee meals and banquet event meals. Stock and prepare food items for the next shift and next morning.Temperature all foods and meats needed in order maintain quality of food being served. Carried through with daily task such as kitchen cleanliness,to make sure quality cleanliness is maintained in kitchen.

{COOK SUPERVISOR}, Responsible for the preparation and review of dietary job descriptions,organizational charts,policy and procedures manuals,and other guidebooks covering all phases of departmental operations.Delegate authority to Assistant Director,Dietary Supervisor[s] for tasks details to facilitate smooth flow of services and material within the production area.Able to perform duties of all Nutrition Service Supervisor[s] as needed .Conducts frequent inspections to ensure that regulations governing dietetic activities are being follow.

To make sure that quality is maintained in all departments of the kitchen. Meeting with chef to discuss menus and regular daily kitchen agenda.

• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.