مجموع سنوات الخبرة :7 years, 0 أشهر
❖ Oversaw kitchen staf, control & product usage between kitchen stations. ❖ Insisted on the freshest highest quality ingredient when preparing. ❖ Monitored raw ingredients and finished product for quality. ❖ Communicated regularly with the KBR store manager to make recommendations needed in relation to ordering product quality. ❖ Prepared Military memos and special meal requests.
❖ Trained documentation. ❖ Maintained and completed production records and kitchen requisition.
Duration : November, 2009 to June, 2014 and December, 2016 to June, 2021.
❖ Supervise and participate in cooking and baking and the preparation of foods. ❖ Write weekly schedules according to business and projected special Menus. ❖ Meet or exceed industry standards for the preparation, storage and serving of food. ❖ Monitor food production and service to assure that planned menus are followed and that substitutions comply with meal requirements. Maintain full production records on all meals. ❖ Responsible for maintaining a financially sound Food Service program. ❖ Work with the Army Contracting Oficer and the Quality Control Oficer to ensure food service requirements are adhered to. ❖ Follow the proper procedures to provide food service support within the scope by having the proper administration procedures in place (Letter of Technical Direction and Notice to Proceed procedures).
❖ Responsible for menu planning that conforms to Federal and State regulations and providing nutritional and appetizing food. Oversee publication and distribution of menus. ❖ Accurately complete the daily, weekly & monthly checklists. ❖ Provides regular training sessions for all food service employees in the area of food production, sanitation, TB Med 530 and FDA Food code program regulations, etc. ❖ Ensure recorded production, waste and all logs are completed on a regular and consistent basis. ❖ Adhere to Food Safety policies and procedures. ❖ Maintains an accurate inventory of all food, supplies and equipment. ❖ Assure implementation of sanitation and safety procedures and compliance with HACCP Plan in all phases of the food service operation. ❖ Develop procedures for properly receiving, storing, and distributing food and supplies. ❖ Establish standards for food preparation and service, including food quality, standardized recipes and portion size, with emphasis on appeal, maximum nutritive value and flavor, eficient preparation, and service and sanitary conditions. ❖ Supervises and participates in cooking, baking and the preparation of all food. ❖ Write weekly schedules according to business. ❖ Resolve or assist workers to resolve work problems. ❖ Determine how food should be presented, and create decorative food displays. ❖ Work with subordinates and lead them successfully into productive working methods by setting an example with professional and disciplinary habits.