Central Kitchen Supervisor/Clerical Supervisor FoodService Department

PG Penny Garcia

Redding, Ca ***** 209-***-**** ***************@*****.***

PROFESSIONAL

SUMMARY

I have worked in food service for a number of years. I know the importance of working together efficiently. I have recently retired from the state of California Department of the Corrections Food Service Department. I feel not only did I work closely with the incarcerated population that I have a lot to contribute to my new community of Redding Ca.

I am a Seasoned collaborator experienced in meeting needs, improving processes and exceeding requirements in team environments. Diligent worker with strong communication and task prioritization skills. SKILLS Demand planning Equipment

operation

Food production Dishwashing

Ingredient preparation

Temperature monitoring

Supply maintenance Batch

cooking

Menu memorization Quality

control

Kitchen communication Food

safety

Safety awareness Product

delivery management

Time management Customer

service

Process transactions Cleaning

and sanitation guidelines

Critical Thinking

Data Entry and 10-Key

Data Recording

Record Sorting and Filing

Calendar Maintenance

Microsoft Office Proficiency

Phone Inquiries

Phone Call Direction

Basic Bookkeeping

Call Transfers

WORK HISTORY SUPERVISING CORRECTIONAL COOK 12/2007 to 02/2022 Chowchilla, Ca

Supervise in the production of cooking/cleaning/serving in a facility with a capacity of over 2500 people

My experience consists of 30+ years in food service I have knowledge of HACCP which is hazard analysis critical control point Hot and cold food safety zones I have experience in inventory FIFO Also in ordering food

I knowledgeable in the importance of cleaning sanitizing of all surfaces I have supervised up to 50 people and directly supervised 21 subordinates Implemented physical inventory, monitored usage of food and non-food supplies, and managed procurement of food, supplies, and equipment Directed food preparation and verified kitchen team adhered to recipes, menus, and designated portion sizes

Conducted onsite sanitation and safety inspections daily in food production areas and took corrective actions

Mandated labeling and on-time use of all foods designated for serving to customers

PG

Kept operations in line with local and state health codes. ASSISTANT COOK 01/1999 to 01/2007

Los banos United school Los banos, Ca

Stored and labeled uncooked food appropriately to reduce spoilage or cross- contamination

Studied menu plans, seasonal options, and local availability to correctly order food and supplies

Maintained kitchen records and documented inventory to aid in budget control

Received and stocked food in freezers, refrigerators, and dry storage areas to preserve quality

Prepared food items to support Cook in high-volume kitchen Sanitized kitchen surfaces and equipment to comply with food safety regulations

Provided ingredient lists and nutritional data to customers requesting additional information on menu items

Helped serve food on service line to efficiently distribute main and side dishes

Used commercial kitchen equipment to prepare and cook menu items. EDUCATION High School Diploma

Tranquility high school, Tranquility, Ca

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