ALESHIA D. HAGANS STARGELL

**** ***** ***, ******* *********, 53142

262-***-**** (Cell)

ad1gc5@r.postjobfree.com

PROFESSIONAL OBJECTIVE

Over 15 years’ experience in the hospitality industry while seeking new experiences in the hospitality industry.

SUMMARY

Motivated professional with food, beverage and hospitality experience in casual and fine dining facilities and hotels. Exceptional knowledge of a wide variety of service protocols, kitchen equipment, and cooking techniques in a fast-paced environment. Hard working and reliable with superior people and leadership skills. PERSONAL INFORMATION

Country of Citizenship: United States of America

Veteran Status: None

Civil Service Status: No prior civil service appointment WORK EXPERIENCE

Front Desk Supervisor for Fairfield Inn from June 2022 to Current

● Make all hotel reservations

● Field all calls

● Can manage the Fossy and Marsha Systems

● Auditing and accounting

● Problem solving for guests and employees

Sous Chef for Sodexo at Carthage College from October 2018 to April 2020

● Scheduling, ordering, inventory

● Prepares different types of food from the menu, following carefully the recipes;

● Keeps track of ingredient quantities and ensures there are always enough for the day/week;

● Stores ingredients in dedicated containers, making sure that they are best preserved;

● Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly;

● Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature; Kitchen Supervisor for Milwaukee Burger from April 2016 to March 2018

● Scheduling, ordering, inventory

● Assists the chef in preparing the food, maintains a clean and safe cooking environment for all staff members and takes on culinary tasks as they arise.

● Measures ingredients and prepares them in accordance to chef’s specifications;

● Cuts and portions different types of meat according to specifications;

● Prepares different types of food from the menu, following carefully the recipes;

● Makes stock soups to be used during cooking process;

● Keeps track of ingredient quantities and ensures there are always enough for the day/week;

● Stores ingredients in dedicated containers, making sure that they are best preserved;

● Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly;

● Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature; Sous Chef for Senior Lifestyle Corporation from May 2014 to October 2014

● Assists in the management of day-to-day operation of the kitchen, coordinate food production.

● Schedule and ensure highest level of food quality, taste and presentation.

● Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

● Maintain effective working relationship with food and beverage management, staff and hotel departments.

● Complete daily food orders based upon scheduled banquet events and projected levels of business.

Seasonal Food Service Worker for Naval Station Great Lakes Galley from April 2012 to October 2012

● Assists in manage a day-to-day operation of the kitchen, coordinate food production schedule and ensuring highest level of food quality, taste and presentation.

● Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner

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● Attends meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.

● Cleans utensils, equipment, storage areas, food preparation and serving areas for the purpose of maintaining required sanitary conditions. Nike Retail Shipping and Receiving Associate from November 2010 to November 2013

● Processing - Received merchandise and made ready for distribution to the consumer by scanning the items and getting the current price of the item and placing the appropriate pricing for selling of merchandise.

● Shipping and Receiving – Properly prepared merchandise for shipping to other Nike location by removing them from current store inventory and making them accessible to new store location once received. Receiving new items from delivery

● responsible for ensuring that all items on In-coming merchandise report were accounted for and received the appropriate amount of goods off the delivery truck upon arrival. If items were missing at time of delivery responsible for reporting discrepancies to corporate.

● Customer Servicing – Assisted customers with merchandise question and availability of product in the store. Providing the best customer friendly environment to the consumer.

Bonnie Brook Golf Course Event Coordinator/Banquet Captain from May 2008 to December 2013

● Primary duties include supervising, training, and developing new and existing banquet staff.

● Holding pre-event meetings, handling last-minute changes, meeting with kitchen staff to determine food quantities and timing and ordering from manufacturers.

● Planned events, Birthday Parties, Bat mitzvahs, Corporate Meetings for up to 500 People.

Hilltop Restaurant Event Coordinator/Banquet Captain from February 2002 to October 2006

● Primary duties include supervising, training, and developing new and existing banquet staff.

● Holding pre-event meetings, handling last-minute changes, meeting with kitchen staff to determine food quantities and timing and ordering from manufacturers

● Planned events, Birthday Parties, Bat Mitzvahs, Corporate Meetings for up to 2,500 People.

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EDUCATION

Culinary Arts School from January 2015 – May 2016

● Gateway Technical College, Racine, Wisconsin

COMMUNITY SERVICE

Disaster Relief Team

● Lead community preparedness coordinator

● Trainer

● Helping get it up and running beginning in June 2018 4

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