Laura Denett

• Oversaw daily operations
• Managed inventory control
• Trained staff
• Developed employee schedules.
• Ensured compliance with health and safety regulations
• Enhanced customer service protocols
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Cross-trained employees
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• In charge of keeping an accurate count of money, cash drawers, and deposits.
• Heir/ fire employees
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• Supervised kitchen operations, ensuring timely meal preparation and high-quality food presentation.
• Trained and mentored kitchen staff
• Developed new menu items using seasonal ingredients.
• Coordinated with front-of-house staff to ensure a smooth service, addressing any customer concerns.
• Contributed to menu design and weekly specials.
• Lead by example in maintaining high standards of food safety and hygiene.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
• Set high standards for presentation of food
• Monitored food production to verify quality and consistency.
• Assisted with menu development and planning.
• Worked closely with front-of-house staff to understand and be able to explain what dishes are.
• Oversaw scheduling, inventory management, and supply ordering.
• Disciplined and dedicated to meeting high-quality standards.
• Set up and broke down kitchen for service.
• Developed and remained accountable for safety, quality, and consistency.
• Implemented food cost and waste reduction to save money.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations
• Assisted in managing catering events (menus, ordering, set up/break down, ect,)
• Managed food preparation tasks during high-volume service periods.
• Planned and directed high-volume food preparation in fast-paced environment.

• Trained and mentored kitchen staff
• Developed new menu items using seasonal and local ingredients
• Managed inventory and ordered supplies,
• Implemented food safety protocols: health regulations and enhancing hygiene standards.
• Assisted in managing catering events for large-scale meal services.
• Managed food preparation tasks during high-volume service periods.
• Maintained open lines of communication with front-of-house management.
• lead by example in maintaining high standards of food safety and hygiene.
• Developed successful kitchen waste management program.
• Oversaw scheduling, inventory management, and supply ordering.
• Worked with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings.
• Maintained strict guidelines and regulations throughout daily operations
• Contributed to successful catering events by coordinating meal prep and execution on or off site.
• Led kitchen team during high-volume service times,
• Monitored food production
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Modified recipes to accommodate dietary restrictions and allergies.
• Planned and directed high-volume food preparation in fast-paced environment.

Same as the previous time I was employed.

• Supervised daily kitchen operations, timely meal preparation and quality standards.
• Trained cooks on techniques and safety protocols.
• Help maintain inventory levels and minimize food waste.
• Monitored food safety compliance
• Keep positive working atmosphere among kitchen staff and a strong sense of teamwork.
• Maintaine well-stocked stations
• Assisted with catering events
• Portion control
• Oversaw scheduling, inventory and supply ordering
• Fill in when someone calls off
• Followed company recipes and production standards to satisfy customers.