Medical Secretary Kitchen Manager
Resume:
LINDA S. BRANHAM
**************@*****.***
EXPERIENCE
**/**** – PRESENT
SOUS CHEF/HEAD PREP, The oyster bar pensacola, fl
Manage the daily food and kitchen preparations. I also manage the kitchen staff and supervise all food related concerns. My other duties are as follows;
Check the freshness of food and ingredients ensuring storage dates are not expired
Supervise and coordinate all activities of cooks and food preparation workers
Develop recipes and determine how to present dishes
Plan menus and ensure the quality of all meals leaving the kitchen
Inspect supplies, equipment, and work areas for functionality and cleanliness
Hire and train all food service personnel
Order and maintain an inventory of food and supplies
Monitor all sanitation practices ensuring compliance to all local and state standards
Oversee all safety and kitchen standards ensuring all staff are in compliance
Train kitchen staff on the safe practices while using kitchen equipment
04/2013 – 01/2015
HEAD PREP, the oar house pensacola, fl
Responsible for supervising the preparation of all menu items. Other duties are as follows;
Supervise all prep cooks ensuring the correctness and accuracy of the food prep
Help plan and price menus.
Order supplies
Keep records and accounts
Maintain the storage of food ensuring food is fresh
Supervise the cleaning efforts of food prep staff
12/2005 – 11/2011
LEAD CHEF/CASHIER, MYRTLES STEAK and SEAFOOD RESTURANT JAY, FL
Responsible for cooking and cleaning. Other duties are as follows;
Manage kitchen, front end, and waiting staff
Answering restaurant phone taking orders
Responsible for accountability of cash in register and make bank deposits
Greeting customers and seating them
Open and close restaurant following company procedures
04/1999 – 02/2002
KITCHEN MANAGER/LEAD CHEF, FORSYTHE HOUSE MILTON, FL
Check the freshness of food and ingredients ensuring storage dates are not expired
Supervise and coordinate all activities of cooks and food preparation workers
Develop recipes and determine how to present dishes
Plan menus and ensure the quality of all meals leaving the kitchen
Inspect supplies, equipment, and work areas for functionality and cleanliness
Hire and train all food service personnel
Oder and maintain an inventory of food and supplies
Monitor all sanitation practices ensuring compliance to all local and state standards
Oversee all safety and kitchen standards ensuring all staff are in compliance
Train kitchen staff on the safe practices while using kitchen equipment
EDUCATION
MEDICAL SECRETARY TECHNICIAN, pensacola state
FOOD SAFETY CERTIFICATION
Certification #12810834, Oyster Bar,
04/2016 –04/ 2020
REFERENCES UPON REQUEST
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