Marie Strang
Phoenix,AZ
Summary
I am currently seeking an opportunity of becoming a Leasing Agent utilizing my skills of 7+ years providing outstanding customer service, managing staff and having exceptional communication skills.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Executive Chef/General Manager
Marauders
01.2021 - 03.2022
- Create menu and recipes, prepare recipes, prep food, followed proper food safety and sanitation, scheduling, food and liquor ordering, managed all employees and payroll.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Kitchen Manager/Head Cook
The Counter Custom Burgers
02.2017 - 12.2020
- Supervised a team of 16 line cooks am & pm shifts
- Prepped food.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Education
Culinary Arts - Culinary
ASU
Phoenix, AZSkills
- Kitchen Management Experience (7 years)
- Culinary Experience
- Food Safety
- Labor Cost Analysis
- Restaurant Management (7 years)
- Menu Planning
- Food Preparation
- Inventory Control
- Communication skills
- Provided excellent customer service
- Profit & Loss
- Cleaning Experience
- Organizational skills
- Payroll
Certification
- Food Handler Certification
- Culinary Arts Certification - 2019
Timeline
Executive Chef/General Manager
Marauders
01.2021 - 03.2022
Kitchen Manager/Head Cook
The Counter Custom Burgers
02.2017 - 12.2020
Culinary Arts - Culinary
ASU
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