Alexis Thomas

Seeking a position in which I can flourish and use my acquired education and skills. Throughout my career, I have practiced exceptional organizational skills and customer service skills. I'm flexible, reliable and constantly seeking new challenges and ways to improve. Inspired and vibrant individual who thrives on community. I am passionate in caring for others. Very excited to start a new career path with many new opportunities for growth.

Willing to relocate: Anywhere

Caterer - Martha's Catering - Grand Rapids, MI

(2021-05 - 2023-09)

• Planned and managed food preparation in the kitchen ensuring that all meals are appealing, both in terms of presentation and taste
• Prepared food for events
• Assisted the Head Chef
• Trained new staff
• Recorded inventory
• Food Safety
• Event set up
• Serving

Server - P.F. Chang's - Grand Rapids, MI

(2020-01 - 2023-05)

• Collaborated with kitchen staff to ensure timely delivery of food orders and maintain high levels of customer satisfaction
• Implemented new training program for servers, resulting in improved product knowledge and upselling techniques
• Maintained cleanliness in dining area by promptly clearing tables, sanitizing surfaces, and restocking supplies as needed
• Handled cash transactions accurately using POS system while maintaining a balanced cash drawer at the end of each shift
• Managed multiple tasks simultaneously while maintaining a high level of professionalism and efficiency

Student - The Heritage- GRCC Secchia Institute for Culinary Education - Grand Rapids, MI

(2020-01 - 2021-05)

As a student, I received intensive practical training in all aspects of food preparation, presentation, and sanitation allowing me to step into any culinary venue, including the increasingly popular role of personal, or private chef. With an added focus on hands-on training, working in a restaurant environment, and real-life experiences, this program accomplished this through applied courses in baking and pastry, catering and banquet organization, classical and American regional cookery, dining room service, and restaurant operations.

Sous Chef - The Bluff Banquet Center - Grand Rapids, MI

(2017-01 - 2020-01)

• Collaborated with clients to understand their event needs and preferences
• Planned menus and food offerings based on the theme and budget of the event
• Prepared and cooked food, ensuring it met health and safety standards
• Coordinated with vendors to source ingredients and supplies
• Set up, decorated, and tore down the event area

A.A.S. - Culinary - Grand Rapids Community College (2020-01 - 2022-05)

Culinary Arts - Associate's degree