cook

CAROL NABWIRE FRENCH

**** ******** **. ***** *** VEGAS, NV 89084

PHONE: 215-***-**** EMAIL: **************@*****.*** PROFILE

A highly motivated, results driven specialist in the customer service and food and beverage management space. Twenty years of experience in management, customer account administration, sales support, and credit. Creative in budget management, menu planning, and inventory control to reduce operating expenses and increase profits. Successful in staff training and development; excellent communication and interpersonal skills. Effective working independently or in a collaborative team environment. Proficient in MS Windows; Word, Excel, and PowerPoint PROFESSIONAL HISTORY

EUREST – JOHNSON & JOHHSON (J & J HORSHAM)

KITCHEN PREP, FOOD & DELI SERVICES 2017 – PRESENT

Creative control, supply order management, and preparation for all deli services. Services includes capturing orders from Kiosk to increase efficiency, order preparation and delivery

Recent data demonstrates 40% increase in audience and an increase in satisfaction of deli services

LEAD CATERING LIAISON, JANUARY 2017 – OCTOBER 2017

Responsible for preparation and execution of scheduled catering events for daytime/afternoon professional meetings for J& J employees

Duties included set-up and delivery of catering orders in addition to kitchen prep for lunch café menu selections

EUREST – TWINNINGS VILLAGE RETIREMENT COMMUNITY

AM LEAD COOK – 2016 THROUGH 2017

Responsible for preparation of morning meals for residents within all units of care, up to and including skilled care, assisted living, non-ambulatory and staff

Supervised unit staff members for correct allocation of meals to correct residents to reduce errors for specialized meal orders (post procedure, special diet, etc.) MEADOWOOD RETIREMENT COMMUNITY

TEAM LEAD – LUNCH CAFÉ & MORNING COOK TEAM – 2013-2016

Oversee all morning food preparation, cooking, and presentation for ambulatory and non- ambulatory residents in a multi-level senior care center

Direct and supervise all lunchtime activity and food preparation for a newly renovated café and dining area at Meadowood Retirement Community (MRC) THE PEAK CENTER

NUTRITION –KITCHEN MANAGER, NOVEMBER 2011 - 2013

Develop and Create all meal planning for senior residents (55+) according to Montgomery County Aging & Adult Services (MCAAS) and Montgomery County Health Department guidelines

Ensure safe, sanitary, and proper serving methods

Purchase fresh foods from wholesale supplier, inventory kitchen supplies, and maintain the highest level of customer service for senior residents

Maintain certification for appropriate MCAAS standards in food/beverage handling, preparation and serving for sensitive senior population

WEGMANS

CUSTOMER SERVICE REPRESENTATIVE – FOOD SERVICES, JULY 2009 – NOVEMBER 2011

Provide guidance for customers on decisions for meal planning and daily meal choices

Create innovative ideas for daily food preparations and combinations to appeal to customers

Preparation and presentation of meal selections for hot, cold and salad bar products INFORMATIONAL RESOURCES INC (IRI)

FIELD SERVICES REPRESENTATIVE 2007 – JULY 2009

Main responsibilities include: Analysis of weekly displays, InfoScan Custom audits, and data transmission

Self-directed data collection and data entry for in-store product inventory i.e., product utilization, marketing displays, re-stocking, and product presentation

Deploy handheld scanner for data collection and UPC bar code inventory

Immediate transmission of input data and product placement through nightly computer downloads

NATIONAL RETAIL SERVICES

RETAIL REPRESENTATIVE 2004 - 2006

Merchandising mechanics for client promotional programs to increase market awareness and market share

Client based responsibility for securing shelf space, planning and building shelf displays, placing point-of-purchase (POP) materials, and placing product promotional messaging

Required competencies include independent time management, accurate data reporting, and meeting critical deadlines

SUMMERFIELD SUITES BY WYNDHAM, PLYMOUTH MEETING, PA FOOD AND BEVERAGE SUPERVISOR, 2001 – 2003

Trained, mentored, scheduled, and supervised the kitchen staff; conducted performance evaluations and provided guidance geared toward professional development

Responsible for oversight of the operating budget – allocated funds for most efficient use

Planned breakfast, lunch, and dinner menus and created specials; directed catering for up to 125 guests

Ensured cleanliness of the facility and oversaw compliance with all safe food handling guidelines and board of health regulations

Managed vendor control to reduce administrative and delivery costs and negotiated pricing with suppliers

Directed all hotel activities in the absence of the general manager

Held weekly staff meetings and planned employee functions to promote a team atmosphere INLAND STEEL, CHICAGO, IL

INSIDE SALES REPRESENTATIVE, 1997 – 2000

Responsible for major accounts in purchasing, buying patterns, and scheduled delivery of materials for major customers of the steel industry (Ford Motor Company, Frigidaire)

Solved problems and expedited material production and customer service via planned onsite visits or convenient conference call resolution

EDUCATION

AUGSBURG COLLEGE, MINNEAPOLIS, MN

B.A., Business Management, 1990

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