Willa Harris
Pensacola,FL
Overview
11
11
years of professional experience
Work History
Dietary Cook
Compass Group Management
10.2023 - Current
- Promoted teamwork among kitchen staff by fostering open communication and addressing issues promptly.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
- Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
- Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
- Achieved cost savings through careful ingredient selection, bulk purchasing, and minimizing waste.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.
- Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
- Followed standard recipes, menus and apportions according to established standards.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
- Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
- Planned menus complying with established health guidelines and budget limitations.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Monitored food temperatures throughout preparation and serving process.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.
Manager
Firehouse Subs
5995 Mobile Hwy
10.2014 - 03.2021
- Prepared food for special parties and groups.
- Increased customer satisfaction with personalized attention to individual dietary concerns or allergies during meal preparation.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Conducted regular equipment maintenance checks to ensure optimal functionality and prevent downtime disruptions.
- Collaborated with dietitians to develop specialized menus for patients with specific dietary restrictions.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Cross-trained existing employees to maximize team agility and performance.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Improved safety procedures to create safe working conditions for workers.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Improved marketing to attract new customers and promote business.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Organized professional development programs for staff, leading to improved performance and skill sets.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Facilitated team brainstorming sessions that led to innovative solutions for long-standing operational challenges.
- Coordinated with IT department to upgrade technology infrastructure, enhancing operational efficiency and data security.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Defined clear targets and objectives and communicated to other team members.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
Education
Basic Skill -
Tate High School
Tate Road 05.2000
Skills
- Food presentation
- Plates presentation
- Supply restocking
- Sanitation procedures
- Kitchen organization
- Kitchen sanitation
- Food preparation
- Safe food handling
- Cooking techniques
- Meal preparation
- Food assembly
- Quality control
- Meal planning
- Inventory management
- Dietary restriction compliance
- Allergen awareness
- Menu development
- Food safety practices
- Portion control
- Temperature control
- Nutrition
- Ingredient substitution
- Acquainted with hygiene practices
- Kitchen equipment mastery
- Nutrition requirements
- Food prep techniques
- Recipe modification
- Sanitary practices
- Teamwork
- Teamwork and collaboration
- Problem-solving
- Time management
- Multitasking
- Multitasking Abilities
- Reliability
- Excellent communication
- Organizational skills
- Team collaboration
- Team leadership
- Active listening
- Effective communication
- Food safety
- Decision-making
- Safe handling procedures
- Cleaning procedures
- Customer interaction
- Sanitation practices
- Self motivation
- Interpersonal skills
- Food safety compliance
- Kitchen management
- Food plating
- Grilling techniques
- High-volume production
- Food handler certification
- Food service management
- Product ordering
Timeline
Dietary Cook
Compass Group Management
10.2023 - Current
Manager
Firehouse Subs
10.2014 - 03.2021
Basic Skill -
Tate High School