Kathy l Doyle

920-***-****

acv1ny@r.postjobfree.com

2619wedemeyer St.

Sheboygan, Wisconsin 53081

OBJECTIVE / PROFESSIONAL SUMMARY

Managed all aspects of operation for a Bar and Grill, Super Club and Banquet Hall.

Head Cook in charge of the kitchen, dish room and personal.

Food service worker 1.

Packager / labeling.

Manufacturing, home repair and concrete work.

WORK EXPERIENCE

8/2013 to present

Sunny Day Gourmet

Milwaukee, Wisconsin

Packager

Retrieve products per orders, weight, package, label and box for delivery. Deliver products to stores to set up or fill displays.

5/2005 to 8/2015

Sunny Ridge LLC

Sheboygan, Wisconsin

Cook, Food server 1

Cook in charge of kitchen and personnel, Food service worker 1

• Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.

• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.

• Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.

• Carry food supplies, equipment, and utensils to and from storage and work areas.

• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.

• Cut, slice or grind meat, poultry, and seafood to prepare for cooking.

• Distribute food to waiters and waitresses to serve to customers.

• Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.

• Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

• Keep records of the quantities of food used.

• Load dishes, glasses, and tableware into dishwashing machines.

• Make special dressings and sauces as condiments for sandwiches.

• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

• Operate cash register, handle money, and give correct change.

• Package take-out foods or serve food to customers.

• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

• Portion and wrap the food, or place it directly on plates for service to patrons.

• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.

• Prepare and serve a variety of beverages such as coffee, tea, and soft drinks.

• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

• Remove trash and clean kitchen garbage containers.

• Scrape leftovers from dishes into garbage containers.

• Stir and strain soups and sauces.

• Stock cupboards and refrigerators, and tend salad bars and buffet meals.

• Store food in designated containers and storage areas to prevent spoilage.

• Take and record temperature of food and food storage areas, such as refrigerators and freezers.

• Use manual or electric appliances to clean, peel, slice, and trim foods.

• Vacuum dining area and sweep and mop kitchen floor.

• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

• Weigh or measure ingredients.

11/1990 to 6/2012

Crossroads LLC

Sheboygan, Wisconsin

Manager/ owner

Worked with Husband in operation of own businesses. Super Club, Banquet Hall and Bar. Pub and Eatery. Bar and Grill.

11/1998 to 5/2005

Sheboygan County Comprehensive Health Care

Sheboygan, Co., Wisconsin

Cook and management of kitchen personnel

Responsible for preparation of meals and management of kitchen employees.

• Apportion and serve food to facility residents, employees, or patrons.

• Bake breads, rolls, and other pastries.

• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

• Clean, cut, and cook meat, fish, or poultry.

• Compile and maintain records of food use and expenditures.

• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

• Direct activities of one or more workers who assist in preparing and serving meals.

• Monitor menus and spending to ensure that meals are prepared economically.

• Monitor use of government food commodities to ensure that proper procedures are followed.

• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.

• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.

• Take inventory of supplies and equipment.

• Train new employees.

• Wash pots, pans, dishes, utensils, and other cooking equipment.

Other: Worked at Clark Service Stations in Milwaukee, WI. For Three years.

Worked at Clark Station in Sheboygan for one year.

Worked at Watery Industries in Sheboygan.

CERTIFICATIONS, LICENSES, AWARDS

Wisconsin Food Service Permit.

Sheboygan liquor license.

SKILLS

Customer service, Human Resources, Purchasing and inventory control for our businesses.

Head cook in charge of kitchen and personnel in my area.

Food service worker -setup serve, cleanup meals for all residence.

Manufacturing, Material handling.

Packaging, labeling and set up store displays.

Home refinishing, repair, painting and cleaning.

Concrete work and finishing.

REFERENCES

Matt Rammers – Supervisor of Dietary ay Sunny Ridge. Sheboygan, WI.

920-***-**** email – acv1ny@r.postjobfree.com

Joan Chappa - Director of Humane Recourses at Sunny Ridge. Sheboygan, WI.

920-***-**** email – acv1ny@r.postjobfree.com

Geri Schmitt Co – worker at Sunny Ridge Sheboygan, WI.

920-***-**** email – acv1ny@r.postjobfree.com

Donna Bradford - Co - worker at Sunny Ridge. Sheboygan, WI.

920-***-**** no email.

Liz Shraeder - Co – worker at Sunny Ridge. Sheboygan, WI.

920-***-**** email – acv1ny@r.postjobfree.com

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