HS HELENE STARZEE

ad4jto@r.postjobfree.com 631-***-**** Shelter Island, NY 11964

•I have worked in the food industry for most of my life.

• I worked as a reservationist at Southeastern Airways for a year and a half 1984-1985

•Worked at Austin Travel 1986-1987 as a tour coordinator and escort.

•Shelter Island School from 9/3/2000-6/30/2024. In charge of all operations in the kitchen.

•Motivated professional offering quality service and impeccable personal skills. I am a value to any organization in need of great collaboration, interpersonal and multitasking abilities. Meets tight deadlines.

•I will be available after June 30, 2024. I will be retiring.

Skills

Special Diets Sanitation Standards Recipe Creation Culinary Techniques Knife Skills

Portion Control

Cost Control

Waste Reduction Food Storage

Meal Planning

Menu Development Temperature Control Food Plating

Experience

Shelter Island Union Free School Shelter Island, NY

Cook Manager

09/2000 - Current

Food Presentation Ordering Supplies

Food Safety

Supply Ordering Cleaning and Sanitation Team Management Training and Mentoring Kitchen Operations Equipment Inspection Menu Planning Inventory Supervision Food Safety Regulations Dish Preparation

Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.

Ensured compliance with health, safety, and sanitation standards in the kitchen area.

Maintained accurate inventory of all food items; ordered supplies as

needed.

•. Create menus

•. Handle all the state paperwork

Planned menus and estimated food requirements according to budget restrictions.

Developed new recipes to maintain customer interest and satisfaction. Monitored quality of dishes at every stage of preparation and presentation. Reviewed orders from wait staff for accuracy before being sent out to customers.

Organized special events such as banquets or catering services in accordance with customer requests.

Implemented cost-saving measures while maintaining high quality

Education and Training

standards.

Adapted menu items to meet dietary restrictions or allergies upon request from customers.

Prepared daily reports summarizing total sales figures for management review.

Analyzed operational costs and identified areas for improvement in order to increase profits.

Provided leadership by setting goals for kitchen staff and monitoring progress towards those goals.

Prepared recipes, menu cycles and portion sizes within restaurant budgets. Ordered food supplies every week to restock inventory, remaining aware of budgets.

Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.

Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.

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

Trained new employees to perform duties.

Assisted staff by serving food and beverages or bussing tables.

Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.

Inspected dining and serving areas for cleanliness and proper setup. Distributed food to service staff for prompt delivery to customers.

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