Tasia Katriece Joy Widget

**** *** ***** **

Jacksonville, FL 32224

904-***-****

Objective

Capable of managing dining services to residents while supervising and motivating staff to perform to best of their abilities. To obtain a rewarding career with a company that will allow personal growth and development.

Summary of Qualifications

Self- motivated and detail oriented individual with the ability to prioritize and complete multiple tasks in a production environment.

Excellent verbal and written communication skills.

Demonstrate a positive team environment while supporting company policies.

Ability to organize, prioritize and make sound decisions in a fast-paced work

Key Skills

Leadership

Adaptability and multitasking

Team player

Detail-oriented

Professional Experience

Starling at San Jose- Chef (04/25/19- Current)

Key contributions:

Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary preferences. Adjusts recipes to appropriate yield.

Ensures all Culinary team members are trained in Customer Service and fine dining standards of service.

Monitors and corrects safety and sanitation procedures in the kitchen.

Interacts with residents during mealtimes to monitor resident satisfaction or complaints about food service.

Brookdale Cypress Village - Chef (01/04/2013- 04/15/19)

Key contributions:

Prepare meals for the residents and maintain a clean kitchen.

Experience with cutting tools, cookware and bakeware, combined with your knowledge of cooking procedures and methods of grilling, baking and boiling.

Able to follow instructions in cooking and delivering well-prepared meals.

Deft in moving around the kitchen and apt in multi-tasking.

Experience in using various ingredients and cooking techniques.

Juvenile Detention Center - Cook (01/13/2007-07/12/2012)

Key contributions:

Responsible for storage, preparation and serving of food to youth and staff in a secure facility.

Prepares all types of foods from preliminary stage and cooks those foods to a finished state.

Responsible for following set menu or special diet order as directed by the Food Service Director or other administrative staff.

Prepares and cooks all foods and supplemental items necessary for all diets.

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