Customer Service High School

george herlan

Email: ********@***********.***

Address:

City: Coldwater

State: MI

Zip: 49036

Country: USA

Phone: 517-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Meticulous Quality Control Inspector effective at monitoring finished products and confirming specifications, conducting visual and measurement tests and returning rejected products for re-work. Reliable worker with strong mechanical aptitude and a willingness to learn.Assembler skilled in managing multiple tasks with frequently changing priorities. Meets deadlines and continuously projects a positive attitude. Dependable self-starter experienced in manufacturing production, assembly, quality assurance and machine operation and maintenance.

Educational Background:

High School Dipolma from Coldwater High School, Coldwater MI 1/2001 to 6/1979 (general)

High School Dipolma from Federated Tax Services, Coldwater MI 1/2001 to 11/2012

High School Dipolma from Coldwater High School, Coldwater MI 1/2001 to 11/2012

High School Dipolma from Coldwater High School, Coldwater MI 1/2001 to 11/2012

Job History / Details:

Summary

Meticulous Quality Control Inspector effective at monitoring finished products and confirming specifications, conducting visual and measurement tests and returning rejected products for re-work.

Reliable worker with strong mechanical aptitude and a willingness to learn.Assembler skilled in managing multiple tasks with frequently changing priorities. Meets deadlines and continuously projects a positive attitude.

Dependable self-starter experienced in manufacturing production, assembly, quality assurance and machine operation and maintenance.

Highlights

Excellent mathematical skills

Methodical and organized

Keen eye for detail

Acutely observant

Prior experience with MSDSs

Prior supervisory experience

Accomplished in sheet metal cutting

Grinding machine operation

Drill press use

Mild steel worker

Industrial sheet metal worker

Safety-minded worker

Accomplishments

General Ledger Accounts

Maintained accurate accounts including cash, inventory, prepaid, fixed assets, accounts payable, accrued expenses and line of credit transactions.

Training

Responsible for training all new employees to ensure continued quality of customer service.

Event Planning

Successfully planned and executed corporate meetings, lunches and special events for groups of 100 employees.

Promoted to Bar Manager after serving as the top selling Bartender for three years.

Catered local Charity Ball for dozens of prestigious guests, including local politicians and celebrities.

Recognized by peers and management for going above and beyond normal job functions.

Met company standard times and individual productivity goals.

Banquets:

Managed food delivery for 200 guests for special events.

Experience

May 2006 to February 2012

Asama Coldwater Manufacturing Coldwater, Michigan

Production Associate

Inspected finished products for quality and adherence to customer specifications.Adhered to all applicable regulations, policies and procedures for health, safety and environmental compliance.Calibrated or adjusted equipment to ensure quality production using tools such as calipers, micrometers, height gauges, protractors and ring gauges.Started up and shut down processing equipment.Assisted machine operators with finished pieces.Changed equipment over to new product.Discarded and rejected products, materials and equipment that did not meet specifications.

Inspected and packaged products meticulously according to manufacturing specifications.

Inspected outbound shipments and conducted random sampling to ensure product quality.

November 2005 to May 2006

Time Temporary Services Coldwater, michigan

General Labor Associate

Attended monthly safety meetings to ensure machine operation safety.Cleaned, wrapped, and labeled outgoing orders.Communicated operational issues and changes to supervisor on regular basis.Followed company procedures to maintain work environment in a neat and orderly condition.Promoted shop safety by working in a safe manner.Inspected finished products for quality and adherence to customer specifications.

September 2000 to November 2005

P.K.D> Inc. Coldwater, Michigan

Kitchen Manager/Banquet Chef

Responsible for all kitchen operations such as banquet events, buffet lines, room service orders and hotel restaurant.Consistently stayed under monthly controllable expense budget.Hired and trained staff of 12 food preparation employees.Managed food delivery for 200 guests for special eventsFrequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Helped with preparation, set-up, and service for catering eventsInspected and cleaned food preparation areas to ensure safe and sanitary food-handling practicesInspected dining and serving areas to ensure cleanliness and proper setupPlanned and prepared food for parties, holiday meals, luncheons, special functions, and other social eventsSupervised and coordinated activities of cooks and workers engaged in food preparationTrained new employeesCreated and explored new cuisinesDirected the operation and organization of kitchens and all food-related activities, including the presentation and serving of foodEnsured consistent high quality of plate presentation

Carefully interviewed, selected, trained and supervised staff.

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

Scheduled and directed staff in daily work assignments to maximize productivity.

Interacted positively with customers while promoting hotel facilities and services.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

Correctly calculated inventory and ordered appropriate supplies.

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

Ensured proper cleanliness was maintained in all areas of the bar and front of house.

Optimized profits by controlling food, beverage and labor costs on a daily basis.

December 1999 to September 2000

Claremont House Coldwater, Michigan

Sous Chef

Responsible for all garnishes for main courses, pasta, soups and potages.Managed food delivery for 200 guests for special eventsResponsible for coordination of up to 18 servers in restaurant with capacity of 200.Supported all kitchen operations when chef was absent.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Maintained daily cleanliness of broiler and fryers.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock

August 1998 to December 1999

Eagle Printing/ Fort Dearborn Coldwater, Michigan

Sheeter Operator/ Finish Cut Associate

Started machine operations by inserting control instructions into control units.Ensured that all health and safety guidelines were followed.Inspected finished products for quality and adherence to customer specifications.Monitored and adjusted production processes or equipment for quality and productivity.Monitored the production processes and adjusted schedules.Planned and laid out work to meet production and schedule requirements.

Laid out and set work area quickly for die cut operations.Measured and marked dimensions and reference points accurately.

Operated forklifts, hoists and other material handling equipment.

Tracked shop cutting tool usage and sharpened and replaced cutting tools,for custom label die cutters.

Measured, marked and indicated proper dimensions and reference points on materials and work pieces for future reference.

Selected, aligned and secured holding fixtures, cutting tools, attachments, accessories and materials on die cuts for custom labels.Routinely monitored the feed and speed of machines during the machining process.Set-up, adjustment, operations of sheeters. General preventative maintainance, blade adjustments,repair sharpening and blade changes on sheeting machines. Set,maintained and controlled sheet measurements for printing operations. Operated fork-lift, clamp-truck lift and hoists for production loading of sheeters.

June 1993 to September 1998

105 Lounge Coldwater, Michigan

Kitchen Manager/ catering superisor

Carefully interviewed, selected, trained and supervised staff.

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

Scheduled and directed staff in daily work assignments to maximize productivity.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

Correctly calculated inventory and ordered appropriate supplies.

Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.

Developed and maintained exceptional customer service standards.

Actively participated in ongoing customer service programs to build sales and rapport in the community.

Ensured proper cleanliness was maintained in all areas of the bar and front of house.

Led and directed team members on effective methods, operations and procedures.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

August 1996 to February 1997

Quality Inn and Suites Coldwater, michigan

Outside consultant/ Operational set-up

Brought in as an outside consultant, for the purpose of establishing new kitchen operations under new management and ownership. Primary function was to co-ordinate with the new lead chef, for the purposes of cost, quality control, staff training,safety and sanitary controls.Menu cost for production cost - vs -sales costs. Inventory cost controls and prepatory methods for cost control, sanitation safe handling of food products. Presentation, garnishment and proper server delivery.

July 1995 to October 1995

Claremont House Coldwater, Michigan

Outside consultant

Transition employee. An outside consultant, for the purposes of service protocol for the front house, cost control and bar service operations.. Foodservice, cost, control, kitchen set-up,staffing training and operations..Purchasing,ordering, inventory and sanitary control.

February 1988 to April 1993

Federal Paperboard Sturgis, Michigan

Sheeter Operater/ Production Associate

Started machine operations by inserting control instructions into control units.Ensured that all health and safety guidelines were followed.Ensured the most cost-effective production methods were employed.Inspected finished products for quality and adherence to customer specifications.Monitored and adjusted production processes or equipment for quality and productivity.Planned and laid out work to meet production and schedule requirements.Accurately read, understood, and carried out written instructions.Attended monthly safety meetings to ensure machine operation safety.Communicated operational issues and changes to supervisor on regular basis.Followed company procedures to maintain work environment in a neat and orderly condition.Processed work orders and prioritized jobs.Promoted shop safety by working in a safe manner.Read work orders to prepare for machine setup.Reduced downtime during production by maintaining equipment and reducing unnecessary maintenance.Reviewed work orders and communicated with prior shift to assess work needs for the day.Used hand tools to change worn cutting tools.Used precision measuring instruments, templates, and fixtures to measure dimensions of finished work pieces.Discarded and rejected products, materials and equipment that did not meet specifications.

Recommended corrective actions to minimize rate of product defects.

Monitored production operations for compliance with specifications and promptly reported defects.

Collected samples during production and tested randomly to determine in-process product quality.

Set appropriate stops and guides to specified lengths as indicated by scale, rule or template.

September 1982 to August 1991

Nail Lounge Sturgis, Michigan

Bartender/ Bar supervisor/ D.J.

Maintained updated knowledge of all menu items, specials, liquor brands, beers and non-alcoholic selections.

Routinely checked identification of patrons purchasing alcoholic beverages.

Strictly abided by all state liquor regulations, particularly in regard to intoxicated persons and minors.

Effectively handled customer complaints and special requests.

Maintained a consistent, regular attendance record.

Provided prompt, efficient, friendly, and quality service at all times.

Accurately balanced cash register at all times.

Expertly prepared both alcoholic and non-alcoholic beverages using correct techniques, liquid measurements and garnishes.

Set up bar for operation, obtained cash bank and stocked the service bar.

Maintained stock levels to prevent shortages of critical items.

Quickly mixed a variety of simple and complex cocktails.

Accurately recorded sales, made correct change and prepared charge slips for guests.

Consistently kept bar and work areas clean and sanitary in compliance with bar standards and local, state, and federal laws.

Effectively and calmly resolved situations with intoxicated guests.

Carefully followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.

Assessed guest demeanor and identified when to call behavior to attention of a bouncer.

Cut, sliced and peeled perishable garnishes and fruits for beverages.

Regularly cleaned and sanitized the bar area, beer lockers, refrigeration and storage areas.

Consistently exhibited a calm demeanor during periods of high volume or unusual events to keep store operating smoothly and set a positive example for the shift team. Trained and supervised new bar and wait staff.

Back up house disc jockey, music and announcement programing. Co-ordination of entertainment schedule with live entertainment.

January 1979 to April 1988

House of Lecture Sturgis, Michigan

Disk-jockey/Entertainment consultant

Worked with a group of disk-jockeys as house D.J.s and guest M.C.s for various clubs, lounges and entertainment venues. Co-ordinating music and live programing for various social functions and fund raising activities. Varying program lay-outs from company party functions, to club entertainment with up-coming events and special announcements. wedding receptions, political and charity fund raisers.

November 1987 to February 1988

Perry Personel Sturgis, Michigan

General Labor/ Fork-truck, warehouse and staging operations

Prepared pallets by following prescribed stacking arrangement and properly tagging pallets.Responsible for careful handling of all merchandise to avoid damage.Staged final products for shipment.Attached identifying tags to containers.Carried needed tools and supplies from storage or trucks.Moved freight, stock and other materials to and from storage and production areas, loading docks, delivery vehicles, ships and containerstractors and other equipment.Packed containers and re-pack damaged containers.Read work orders or received oral instructions to determine work assignments and material and equipment needs.Loaded flat bed by forklift and hand truck.Cleared damaged items and loaded freight.Used propane forklift to load trailer at warehouse.

March 1985 to November 1987

Candlewyck Inn Sturgis, Michigan

Manager

Carefully interviewed, selected, trained and supervised staff.

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.

Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.

Interacted positively with customers while promoting hotel facilities and services.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Responsible for all kitchen operations such as banquet events, buffet lines, room service orders and hotel restaurant.Consistently stayed under monthly controllable expense budget.Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws.

Routinely checked identification of patrons purchasing alcoholic beverages.

Strictly abided by all state liquor regulations, particularly in regard to intoxicated persons and minors.

Provided prompt, efficient, friendly, and quality service at all times.

Prepared accurate financial statements at end of the quarter.Reviewed accountantÆs book entries to ensure accuracy of the G/L.Assisted in the creation of vendor contracts for outside vendors.Maintained confidential information, such as pay rates, bonus targets and pay grades.Received, recorded, and banked cash, checks, and vouchers as well as reconciled records of bank transactions.

June 1985 to December 1985

Paramount Furniture Sturgis, Michigan

Materials Handler/ Mill room operations

Received and correctly processed both written and verbal instructions, prints and work orders.

Interpreted prints, drawings and sketches.

Obtained appropriate tooling and fixtures.

Assembled components with hand and power tools.

Cleaned and finished sub-assemblies or assemblies using hand or power tools.

Performed and submitted first piece for inspection.

Maintained counts and lifts, shifts and stocks materials and parts.

Responsible for careful handling of all merchandise to avoid damage.Carried needed tools and supplies from storage or trucks.Read work orders or received oral instructions to determine work assignments and material and equipment needs.Loaded flat bed by forklift and hand truck.Cleared damaged items and loaded freight.Used item numbers to properly stock warehouse.Used propane forklift to load trailer at warehouse.

January 1983 to March 1985

Candlewyck Inn Sturgis, Michigan

Sous Chef

Supported all kitchen operations when chef was absent.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Maintained daily cleanliness of broiler and fryers.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockEnsured minimal product shrink and coordinated secondary usage of productExecuted various kitchen stations and assisted with, meat, fish, saute or pantryHelped with preparation, set-up, and service for catering eventsInspected and cleaned food preparation areas to ensure safe and sanitary food-handling practicesInstructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodPlanned and prepared food for parties, holiday meals, luncheons, special functions, and other social eventsPrepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.

Verified proper portion sizes and consistently attained high food quality standards.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

October 1982 to March 1985

Coachmen Industries Middlebury, Indiana

Cabinet maker/ mill room operations / Paint-coatings applicator

Laid out and set up work area quickly for router, drill press, plainer, band saw, chop saw, double tenanure saw.Worked directly from blueprints, patterns, sketches and specifications.

Measured and marked dimensions and reference points accurately.

Operated heavy duty lathes, boring machines and mills, planers, shapers and grinders.

Measured instruments to verify compliance with precise specifications.

Operated forklifts, hoists and other material handling equipment.

Adhered to all safety protocols and safe work practices to reduce likelihood of injury.

Measured, marked and indicated proper dimensions and reference points on materials and work pieces for future reference.

Inspected finished products for quality and adherence to customer specifications.Adhered to all applicable regulations, policies and procedures for health, safety and environmental compliance.Painted and applied protective coatings to various parts.

July 1984 to October 1984

Bristol Steel Bristol, Indiana

Steel Shear Operator

Accurately read, understood, and carried out written instructions.Communicated operational issues and changes to supervisor on regular basis.Followed company procedures to maintain work environment in a neat and orderly condition.Processed work orders and prioritized jobs.Promoted shop safety by working in a safe manner.Read work orders to prepare for machine setup.Reviewed work orders and communicated with prior shift to assess work needs for the day.Observed safety practices and procedures to maintain a safe and clean work environment.

Worked with tin, sheet iron and sheet copper.

Planned and laid out work from sketches, drawings, specifications and work orders.

Cut, ground and deburred frames and profiles.

Fulfilled output requirements while consistently reducing scrap levels.

Set appropriate stops and guides to specified lengths as indicated by scale, rule or template.

Positioned work piece against stops and properly aligned layout marks with die or blade.

Measured work piece dimensions to determine machine operation accuracy.

Removed burrs, sharp edges, rust and scale from work pieces to prevent malfunction.

Cut, punched and threaded sheet metal using power saws, drill presses, hand and power shears, pan and box brakes and cleat benders and rollers.

Accurately selected gauges and types of sheet metal and non-metallic material.

Drilled and punched holes in metal for screws, bolts, and rivets quickly and efficiently.

Finished parts with hacksaws and hand, rotary and squaring shears.

August 1981 to September 1982

Auburn Foundry Auburn, Indiana

Grinder

Measured and marked dimensions and reference points accurately.

Operated heavy duty lathes, boring machines and mills, planers, shapers and grinders.

Removed burrs on all machined parts.

Followed casting contour and avoided undercutting and removal of surfaces.

Adhered to all safety protocols and safe work practices to reduce likelihood of injury.

Operated forklifts, hoists and other material handling equipment.

Cut, ground and deburred frames and profiles.

Drilled holes and compared templates to promote quality production.

Met company standard times and individual productivity goals consistently.

Fulfilled output requirements while consistently reducing scrap levels.

Positioned work piece against stops and properly aligned layout marks with die or blade.

Operated hand and power tools and heavy machinery safely.

Operated drill presses, milling machines, rivet and hardware presses safely and correctly.

Maintained strict quality requirements using scales, calipers and micrometers.

June 1981 to August 1981

Pattersons Supperclub Sturgis, Michigan

sous chef

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.

Mixed, weighed and proofed ingredients in accordance with bakery recipes.

Promptly reported any maintenance and repair issues to Executive Chef.

Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Led shifts while personally preparing food items and executing requests based on required specifications.

Supported all kitchen operations when chef was absent.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Executed various kitchen stations and assisted with, meat, fish, saute or pantry

April 1980 to June 1981

Nail Lounge Sturgis, Michigan

Kitchen Manager

Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies.Increased customer attendance at weekly Bar Trivia night by providing fast and friendly service.Managed food delivery for 200 guests for special eventsDeveloped popular daily specials with personally sourced ingredients for broiler and saute stations.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockEnsured minimal product shrink and coordinated secondary usage of productEstimated amounts and costs of required supplies, such as food and ingredientsHelped with preparation, set-up, and service for catering eventsInspected and cleaned food preparation areas to ensure safe and sanitary food-handling practicesInspected dining and serving areas to ensure cleanliness and proper setupInstructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodPlanned and prepared food for parties, holiday meals, luncheons, special functions, and other social eventsSupervised and coordinated activities of cooks and workers engaged in food preparationTrained new employeesCommunicated with other kitchen team members to ensure food was prepared on time and correctlyCollaborated with other personnel to plan and develop recipes and menus

December 1978 to April 1980

Pit Stop Lounge Coldwater, Michigan

House D.J.

Musical programing up-coming events and special announcements. Selecting and purchasing of recorded music. Co-ordinating of recorded music presentation with live venue entertainment

April 1978 to April 1980

Trebors Coldwater, Michigan

Manager/ Chef

Reviewed accountantÆs book entries to ensure accuracy of the G/L.Assisted in the creation of vendor contracts for outside vendors.Maintained confidential information, such as pay rates, bonus targets and pay grades.Received, recorded, and banked cash, checks, and vouchers as well as reconciled records of bank transactions.Carefully interviewed, selected, trained and supervised staff.

Scheduled and directed staff in daily work assignments to maximize productivity.

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.

Organized special events in the restaurant, including receptions, promotions and corporate luncheons.

Strategically developed effective marketing plans to increase sales and profits while managing costs.

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

Developed and maintained exceptional customer service standards.

Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.

Prepared for and executed new menu implementations.

Oversaw front of house personnel to maintain adequate staffing and minimize overtime.

Consistently stayed under monthly controllable expense budget.Adjusted monthly menus to maximize use of seasonal local ingredients and delicacies.Managed food delivery for 200 guests for special eventsResponsible for coordination of up to 18 servers in restaurant with capacity of 200.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.

Performed tableside food preparation including carving meats, boning fish and fowl and preparing flaming dishes.

May 1979 to September 1979

M.T. Shaw Inc. Coldwater, Michigan

Sole assembly associate

Sole press operations in shoe manufacturing. Started machine operations by inserting control instructions into control units.Trimming and burr removal from shoe sole layers, prior to heat treatment and press operations. Operating heat treatment,and brake press sole cutting.

October 1977 to April 1978

Trebor's Coldwater, Michigan

Chef Intern

Culinary and management training under an executive chef. Preparation, sanitary controls and requirements. Inventory, cost control measures, staff training and utilization. Purchasing, employee scheduling, shift alignments, payroll and basic bookkeeping and accounting.

Supported all kitchen operations when chef was absent.Frequently switched between positions as Cold Food prep, Soup Station Chef and Relief Chef mid shift to support changing needs of large industrial kitchen.Developed popular daily specials with personally sourced ingredients for broiler and saute stations.Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stockEstimated amounts and costs of required supplies, such as food and ingredientsExecuted various kitchen stations and assisted with, meat, fish, saute or pantryHelped with preparation, set-up, and service for catering eventsInspected dining and serving areas to ensure cleanliness and proper setupInstructed cooks and other workers in the preparation, cooking, garnishing, and presentation of foodPortioned, arranged, and garnished food, and served food to waiters or patronsPrepared a variety of foods according to customers' orders or supervisors' instructionsPrepared dishes following recipe or verbal instructionsSpecialized in preparing fancy dishes and/or food for special dietsSpoke with patrons to ensure satisfaction with food and serviceStocked and rotated products, stocked supplies, and paper goods in a timely basisTrained new employeesCompiled and maintained records of food use and expendituresCommunicated with other kitchen team members to ensure food was prepared on time and correctlyCooked food properly and in a timely fashion, using safety precautionsCooked the exact number of items ordered by each customer, working on several different orders simultaneouslyCreated and developed monthly rotation menu and daily cooked-to-order specialsCreated and explored new cuisinesCleaned and inspected galley equipment, kitchen appliances, and work areasTrained kitchen staff on proper use of equipment, food handling, and portion sizing.Managed preparation and presentation of the desserts for all catered events.Accepted payment from customers and made change as necessary.

Answered telephone calls and responded to inquiries.

Baked, roasted, broiled, and steamed meats, fish, vegetables, and other foodsChecked patrons' identification to ensure that they met minimum age requirements for consumption of alcoholic beveragesChecked the quantity and quality of received productsNotified kitchen personnel of shortages or special ordersObserved and tested foods using methods such as tasting, smelling, or piercing them with utensilsOperated large-volume cooking equipment such as grills, deep-fat fryers, and griddlesOversaw kitchen employee operations to ensure production levels and service standards were maintainedShopped for and ordered food and kitchen supplies and equipmentMaintained knowledge of current menu items, garnishes, ingredients and preparation methods.

Responsible for all garnishes for main courses, pasta, soups and potages.Set dining tables according to type of event and service standards.

Completed closing duties, including restocking items and closing out the cash drawer.

Conducted inventory and restocked items throughout the day.

Effectively used items in stock to decrease waste and profit loss.

Performed tableside food preparation including carving meats, boning fish and fowl and preparing flaming dishes.

July 1977 to October 1977

Trebor's Coldwater, Michigan

cook

Maintained a professional tone at all times, including during peak rush hours.

Restocked the salad bar and buffet, refilled condiments, organized pantry area and swept and mopped floors.

Continually kept carpets and floor clear of debris.

Bussed tables, cleared, cleaned and set tables in a quiet and efficient manner.

Assisted with the BBQ station, banquet setup and service, patio area service, dishwashing and packaging food for take-out.

Attended pre-shift meetings to prepare for large parties and reservations.

Completed closing duties, including restocking items and closing out the cash drawer.

Routinely cleaned work areas, glassware and silverware throughout each shift.

Routinely supported other areas of the restaurant as requested, including answering telephones and completing financial transactions for other staff members.

Followed all safety and sanitation policies when handling food and beverage to uphoMaintained knowledge of current menu items, garnishes, ingredients and preparation methods.

Sorted and removed trash, placing it in designated pickup areasSet up banquet tablesSet up and cleaned dish machine area checked temperatures and soap dispensing levelsScraped and stacked dirty dishes, and carried dishes and other tableware to kitchens for cleaningPeeled, washed, trimmed, and cooked vegetables and meats, and baked breads and pastriesPackaged take-out foods and served food to customersOperated large-volume cooking equipment such as grills, deep-fat fryers, and griddlesNotified kitchen personnel of shortages or special ordersMopped floors and cleaned walk-in refrigerators and storage areMeasured ingredients required for specific food items being preparedBaked, roasted, broiled, and steamed meats, fish, vegetables, and other foodsAssisted in maintaining preparation and service areas in a sanitary conditionAssisted co-workers.

Answered telephone calls and responded to inquiries.

Accepted payment from customers and made change as necessary.

Responsible for the production and plating of desserts.Cleaned up spilled food, drink and broken dishes, and removed empty bottles and trashCleaned and prepared various foods for cooking or servingCleaned and organized eating, service, and kitchen areasCleaned and inspected galley equipment, kitchen appliances, and work areasasld proper health standards.

Emptied garbage to dump site

Cooked the exact number of items ordered by each customer, working on several different orders simultaneously

Cooked food properly and in a timely fashion, using safety precautions

Communicated with other kitchen team members to ensure food was prepared on time and correctlyCleaned, cut, and cooked meat, fish, or poultryCleaned work areas, equipment, utensils, dishes, and silverwareWeighed, measured, and mixed ingredients according to recipes using various kitchen utensils and equipmentWeighed and measured ingredientsWashed, peeled, cut, and seeded fruits and vegetablesWashed dishes, glassware, flatware, pots, and/or pans using dishwashers or by handUsed all food handling standardsTrained new employeesSwept and scrubbed floorsStored food in designated containers and storage areas to prevent spoilagePrepared food items such as sandwiches, salads, soups, and beveragesPrepared food itemsPrepared dishes following recipe or verbal instructionsPrepared daily food items, and cooked simple foods and beveragesPortioned, arranged, and garnished food, and served food to waiters or patronsPortioned and wrapped food

Performed serving, cleaning, and stocking duties in establishmentsPerformed other tasks as assigned by the sous chef or chefPerformed dishwasher dutiesLoaded dishwashers and hand-washed items such as pots, pans, knives

Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food

Education

1990 Federated Tax Services Chicago, Illinois

Certificate Income tax preparation

1989 Federated Tax Services Chicago, Illinois

Certificate Income tax Preparation

1989 Coldwater High School Coldwater, Michigan

High School Diploma General

1979 Coldwater High School Coldwater, Michigan

GED General

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