William Jeffers

• Managed day-to-day business operations finding jobs, advertising, customer relations, planning ahead making sure resources, tools and materials were readily available to run a smooth job with direction.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members with various jobs including fence building, retaining walls, pavers, painting, landscaping, moving services, transporting, driving and delivering, sheds, greenhouses, tile and flooring. My motto was "We do ALMOST anything" just ask!
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service

• Enhanced food quality by consistently monitoring ingredient freshness and implementing proper storage techniques.
• Cooked same meals over and over during shifts with exact quality results.
• Trained cooks to maintain clean, organized and sanitary workstations.
• Promoted a safe work environment by enforcing proper use of tools, equipment, and adherence to established safety protocols.
• Work different stations between sauteed, broil and grill

Learn how to do ceramic tile, hardwood floors backsplashes, showers. Also did additions. Started off as a laborer keeping a tile layers applied while cutting specific sizes and angles. Started doing the application myself. Tiled many multi-million dollar condos on the shore between Brigantine and Wildwood.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• 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.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Within the 15 years starting 1990 started off as a cook soon worked up to a kitchen supervisor.. I was building homes in the summer and cooking during the winter. Indoor work became my full-time. Tried my hand owning a pizza and sub shop and 1995 1998. Learned a lot what to do and what not to do. It was a valuable experience. I further my interest in restaurant and learn to cook under a chef where I learned to saute fine cuisine eventually supervising the kitchen under the chef's direction.