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Click here or scroll down to respond to this candidateCandidate's Name
A S S I S T A N T M A N A G E R, M A N A G E RCareer ObjectiveHard-working professional with 20.5+ years of experience and a proven knowledge of food preparation, customer satisfaction, and recipe development. Aiming to leverage my skills to successfully ll the Assistant Manager, Manager role at your company. Contactmgaughan1969@yahoocomPHONE NUMBER AVAILABLE1507 E 337th St, Eastlake, OH44095, USA Eastlake, OH,44095EducationVILLA ANGELACLEVELAND, OHHigh School Diploma (Jun 1987)Licenses and CertificationsSafe Serve certificateProfessional ExperienceNov 2017 Present PERSONAL CHEFKJR Family Services.LLC, Beachwood, OHI cook meals for family,clean. I go to the grocery store and shop for family. I organize events and parties and also catered them. I also cook food with advise of allergies. Apr 2015 Nov 2017 FOOD SERVICE DIRECTORWindsor Heights Assisted Living and Memory Care, Beachwood, OH Monitor compliance with health and re regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories, and keepinventory records.Schedule sta hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.Test cooked food by tasting and smelling it to ensure palatability and avor conformity.Organize and direct worker training programs, resolve personnel problems, hire new sta, and evaluate employee performance in dining and lodging facilities.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety. Establish and enforce nutritional standards for dining establishments based on accepted industry standards. Assess sta ng needs, and recruit sta using methods such as newspaper advertisements or attendance at job fairs. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.Mar 2013 Apr 2015 DINING SERVICE DIRECTORBrookdale, Mentor, OHMonitor compliance with health and re regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories, and keepinventory records.Schedule sta hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.Test cooked food by tasting and smelling it to ensure palatability and avor conformity.Organize and direct worker training programs, resolve personnel problems, hire new sta, and evaluate employee performance in dining and lodging facilities.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess sta ng needs, and recruit sta using methods such as newspaper advertisements or attendance at job fairs. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.Create specialty dishes and develop recipes to be used in dining facilities.Establish and enforce nutritional standards for dining establishments based on accepted industry standards. Jan 2005 Aug 2014 HOUSE CLEANERSelf Employed, Willowick, OHDust and polish furniture and equipment.Sweep, scrub, wax, or polish oors, using brooms, mops, or powered scrubbing and waxing machines.Clean rugs, carpets, upholstered furniture, and draperies, using vacuum cleaners and shampooers.Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary.Hang draperies and dust window blinds.Disinfect equipment and supplies, using germicides or steam- operated sterilizers.Wash dishes and clean kitchens, cooking utensils, and silverware.Polish silver accessories and metalwork, such as xtures and ttings.Move and arrange furniture and turn mattresses.Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal areas.Jul 2012 Apr 2014 CUSTOMER SERVICE REPRESENTATIVE Sodexo, Willoughby, OHConfer with customers by telephone or in person to provide information about products or services, take or enter orders, cancel accounts, or obtain details of complaints.Check to ensure that appropriate changes were made to resolve customers' problems.Refer unresolved customer grievances to designated departments for further investigation.Keep records of customer interactions or transactions, recording details of inquiries, complaints, or comments, as well as actions taken.Jun 2010 Mar 2013 COOKEmeritus, Willoughby, OHClean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation. Apportion and serve food to facility residents, employees, or patrons.Cook foodstu s according to menus, special dietary or nutritional restrictions, or numbers of portions to be served. Clean, cut, and cook meat, sh, or poultry.Monitor use of government food commodities to ensure that proper procedures are followed.Wash pots, pans, dishes, utensils, and other cooking equipment.Direct activities of one or more workers who assist in preparing and serving meals.Bake breads, rolls, and other pastries.Monitor menus and spending to ensure that meals are prepared economically.Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. |
