Wannetta Murrell
Shreveport,LA
Overview
14
14
years of professional experience
Work History
Vegan Chef
WellFedLA
Shreve, LA
03.2017 - 03.2024
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Created weekly schedules for employees based on projected business volume.
- Resolved customer complaints regarding food quality or service issues.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Checked quality of raw materials before use.
- Adjusted seasonings of dishes according to customers' tastes.
- Stored foods correctly using correct storage containers and labelling systems.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Prepared high-quality dishes according to established recipes.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Trained kitchen workers on culinary techniques.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Exercised portion control for items served, eliminating waste.
- Monitored quality, presentation and quantities of plated food across line.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Established controls to alleviate supply and food waste.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Checked quality of food products to meet high standards.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Office Manager
Easter seals of Louisiana
Shreveport, LA
10.2009 - 03.2017
- Ran weekly Medicaid billing worksheets
- Monitored billing requirements for each client.
- Met with supervisors to discuss any discrepancies with the billing requirements
- Completed billing requirements each month for our region .
- Submitted billing to the state for payment
- Resolved issues with denied billing payments
- Answered phone calls, responded to emails, routed mail and coordinated courier services.
- Maintained filing system for records, correspondence and other documents.
- Reviewed completed work to verify consistency, quality, and conformance.
- Produced thorough, accurate and timely reports of project activities.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
Skills
- Resource Management
- Menu development
- Meal Preparation
- Purchasing
- Regulatory Compliance
- Dish preparation
- Sanitation Practices
- Kitchen Operations
- Recipe Development
- Banquets and catering
- Company safety standards
- Sanitation Guidelines
- Food Service Operations
- Food safety and sanitation
- Food Storage
- Kitchen equipment operations
- Portion and cost control
- Food presentation
- Menu Planning
- Sauce preparation
- Recipe creation
Timeline
Vegan Chef
WellFedLA
03.2017 - 03.2024
Office Manager
Easter seals of Louisiana
10.2009 - 03.2017