Yuntana Smith

I run the store by myself which includes stocking the coolers, sweeping and mopping the floors and also handling money and servicing customers

• Collaborated with management team to develop new recipes and update existing ones in order to improve the overall dining experience.
• Organized frequent tasting sessions with chefs in order to assess the quality of dishes being served.
• Managed inventory and ordering of food supplies to ensure efficient operations.

I owned and operated Big Mommas kitchen. I served soul food. I also cooked and ran the cash register as well. I also delivered food to different business in surrounding areas.

I served in the United States Army from 1997 til my medical leave in 2000 due to my pregnancy

I was team leader over the back of the house. I made sure that everything was set up right and that everyone was doin their jobs.

• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.

I started off as a chicken cook , I then moved to a biscuit cook .I also learned the back grill as well before being moved to front line and drive thru cashier. I excelled very fast with my learning skills and was promoted to a Manger after a year of being with the company.

• Coached, mentored and trained team members in order to improve their job performance.
• Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
• Conducted regular meetings with staff to discuss progress and identify areas of improvement.
• Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
• Scheduled interviews for potential candidates and conducted reference checks prior to hire.
• Enforced customer service standards and resolved customer problems to uphold quality service.
• Established processes to ensure efficient workflow throughout the organization.
• Monitored staff performance and addressed issues.
• Assigned tasks to associates to fit skill levels and maximize team performance.

• Coordinated with wait staff to ensure timely delivery of meals to customers.
• Managed inventory levels of ingredients and supplies necessary for daily operations.
• Ordered supplies as needed for the kitchen.
• Adhered to food safety standards when storing and preparing foods.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Inspected kitchens for sanitary conditions before the start of each shift.
• Adjusted seasonings of dishes during cooking process in order to enhance flavors.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Followed established procedures and requirements for safe food handling, storage and service.
• Grilled and deep fried various foods from meats to potatoes.
• Carried pans and trays of food to and from work stations, stove, and refrigerator.
• Prepared a wide range of dishes according to menu specifications and chef instructions.
• Set up and performed initial prep work for soups, sauces, and salads.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Used standardized recipes and other instructions to prepare food.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Managed portion control using correct utensils during preparation and plating.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Executed proper techniques when preparing menu item ingredients.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Made meals in accordance with company standards and requirements.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Monitored temperatures of prepared food and cold-storage areas.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Distributed food to service staff for prompt delivery to customers.
• Checked quality of food products to meet high standards.
• Set up work stations prior to opening to minimize prep time.
• Checked completed orders for correct quantity and quality.