Office Manager at Red River Recycling (2025-02 – Present)
Bookkeeping, account payout, add new accounts, order load outs, employee scheduling, money management,
Cook at Kountry Kitchen (2024-10 – 2025-03)
- Prepared diverse menu items efficiently, adhering to established recipes and presentation standards.
- Collaborated with kitchen staff to streamline workflow and enhance service speed during peak hours.
- Maintained cleanliness and organization of kitchen equipment and workstations to ensure compliance with health regulations.
- Assisted in inventory management, tracking supplies, and minimizing waste through effective stock rotation practices.
- Trained new kitchen staff on food preparation techniques, safety protocols, and operational procedures to improve team efficiency.
- Developed new recipes that contributed to menu innovation while considering customer preferences and ingredient availability.
- Implemented quality control measures to ensure consistency in food preparation and minimize errors in service delivery.
- Led kitchen operations during high-volume service periods, managing staff assignments and optimizing resource utilization for maximum output.
- 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.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Developed system for inventory management, reducing waste and cutting costs.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Streamlined food preparation process, increasing kitchen productivity.
- Developed and maintained clean and organized kitchen workspace, setting standard for team.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
Manager at Cjs Cafe (2020-03 – 2024-08)
- Oversaw daily operations to ensure efficient service and customer satisfaction.
- Trained and mentored staff on best practices for food safety and quality assurance.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Developed training materials to enhance employee performance and service standards.
- Coordinated scheduling to meet peak demand periods while managing labor costs effectively.
- Analyzed customer feedback to identify areas for improvement in service delivery.
Cashier at J&s Git-n-go (2017-06 – 2020-02)
Cash register customer service food handling payroll, bookkeeping scheduling ordering
