Vicki Fillinger

Reduced food waste significantly by implementing proper portion control and storage techniques. Streamlined kitchen operations with effective communication and collaboration among team members. Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods. Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations. Prepared meals efficiently under time constraints for timely service during peak hours. Collaborated with the management team to develop new menu items based on customer feedback and preferences. Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation. Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen. 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. Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

Supplied Baked Treats, Sandwich and Vegetable Trays, etc. for various Parties / Events

Managed and performed Daily Operations including Opening, Closing, and Preparation Procedures. Prepared, packaged, and displayed quick breakfast and lunch items such as tarts, croissants, paninis, sandwiches, etc. Suggested and created specialty coffee beverages for customers.