WANDA ORICK

With over 25 years of food and beverage experience, I have honed my skills in training, teaching, and holding accountable a team of 300+ staff members. Seeking innovation, I thrive on creating new menus, recipes, and service processes. Expertise lies in planning and preparing high volumes of food for 250+ covers per period, ensuring efficiency and quality. Excel in executing catering events, from intimate tasting menus for 50 guests to elaborate three-course meals for 300+. Take pride in creating and executing specials with the highest taste and flavor standards. Customer service is also a priority as I manage complaints and critiques with prompt, helpful, and friendly service—knowledgeable Sous Chef with a solid track record in managing kitchen operations and enhancing menu offerings. Leadership skills maintain high standards for food quality and presentation while fostering a collaborative work environment. Demonstrated expertise in streamlining kitchen processes to improve efficiency.

• Ensured safe and efficient kitchen operations while managing a BOH staff.
• Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
• Created a signature dish that generated high interest and became the best-selling dinner entrée for the month.
• Designed a new menu, including meal selections, and pricing.
• Prepared meals, including appetizers and desserts, for high-volume catering events.

• Food Protection Manager Certification - ServSafe or National Restaurant Association.