Food Service Operator

ALIDA S. FRAMPTON

***** *** ********** ***, ******* News, Virginia 23608

757-***-**** *****.********@*****.***

A highly talented individual with experience in supervising food service production, catering, developing menus, food purchasing, and recipes. Directly supervising all production and staff while maintaining highest professional food quality and sanitation standards.

Summary of Qualifications

•More than 20 years of experience.

•Great ability to supervise and train employees, to include organizing, prioritizing, and delegating work assignments.

•In-depth ability to develop and test recipes and techniques for food preparation/presentation

•Exceptional ability to plan a variety of menus.

•Remarkable ability to read, understands, follow, and enforce safety procedures.

•Excellent organizing and coordinating skills.

•Remarkable skills in cooking and preparing a variety of foods.

•Immense knowledge of catering menu cost, planning, and set-up.

Professional Experience

Sous Chef

Riverside Health System

Food Service at Warwick Forest

2019 – currently employed

Responsible for food purchasing, menu planning and directing food preparation in kitchen. Directly supervise and train kitchen staff, effective coaching underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations.

Line Cook

Riverside Health System

Food Services at Warwick Forest

2015 - 2019

Prepares food in accordance with standard recipes and procedures and food production sheets based on preparation schedules. Responsible for the safe handling and storage of food based on recommended guidance from Department of Health. Responsible for preparing other specialty items as required for special functions and parties. Responsible for conducting routine quality checks and documenting also responsible for general routine kitchen clean up.

Owner/Operator

FOOD MEETS LIFESTYLE CATERING

2010 - 2013

Booked event space, planned event menus, arranged food and beverage, ordered supplies and audiovisual equipment, made travel arrangements, ordered event signs, and ensured appropriate décor (floral, linens, color schemes, etc.)

Aggressively gathered information on each project to achieve quality event productions.

Conducted research, made site visits, and found resources to help staff make decisions about event possibilities.

Created and revised room layouts for each event.

Proposed new ideas to improve the event planning and implementation process.

Served as liaison with vendors on event-related matters.

Assisted with managing on-site production and cleanup for events as necessary.

Prepared materials, notebooks, packages, gift bags, registration lists, seating cards, etc.

Communications Operator

NORDSTROM

2008-2010

Operated, and maintained a multiple line switchboard.

Answered all incoming, and outgoing calls, and faxes.

Maintained all facility equipment.

Assistant Chef/ Kitchen Manger

NORDSTROM CAFE

2004 - 2008

Hired, trained and supervised the work of food and pastry production staff.

Planned menus for all food service considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.

Scheduled and coordinated the work of cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.

Conducted regular physical inventories of food supplies and assess projected needs; order all food and supplies for catering and cash operations.

Ensured that high standards of sanitation and cleanliness are always maintained throughout the kitchen areas.

Established controls to minimize food and supply waste and theft.

Safeguarded all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.

Developed and tested recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assisted in establishing menu selling prices.

Prepared necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; took corrective action where necessary to help ensure that financial goals are met.

Education & Certificates

Johnson & Wales University, Norfolk, Virginia 2002-2003

ServSafe Certificate Commonwealth of Virginia 2015

G.E.D. 1996

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