Food Service professional
Resume:
Thomas Wigfall
adsbj4@r.postjobfree.com
OBJECTIVE
Secure a responsible career opportunity to fully utilize my training ans skills, while making a significant contribution to the success of the company.
PROFESSIONAL EXPERIENCE
Industrial Tent Solutions
Chef Nov 2021 to Feb 2022
Prepared and cooked meals for Afghani refugees.
Cleaned and sanitized the facility according to TB Med 530 tri-service food code.
Fresenius Medical Kidney Care
Dialysis Patient Care Technician Feb 2021 to Nov 2021
Provided health check up to designated patients under direct supervision of RN.
Gathered and documented accurate health-related information of patients.
Provided assistance to RN on evaluating and documenting overall dialysis of patients.
Monitored dialysis treatment and documented on dialysis flow charts.
Reported to supervisor immediately, if any, abnormal changes noticed in patient condition.
Followed all emergency operational procedures.
Immediately started following basic CPR measures during cardiac and pulmonary arrest.
Wal-Mart Jacksonville NC
Auto care Technician, May 2020 to Feb 2021
Performing maintenance and repair on customers’ vehicles
Identifying problems with vehicles using the diagnostic equipment provided
Carrying out basic auto care and maintenance tasks such as oil changes, tire rotation, and fluid level checks
Repairing and replacing wheel bearings, brake pads, sensors, and other parts, Explaining automotive repairs and issues while providing great customer service.
Kept the work environment or repair shop clean and organized.
Carried out routine maintenance and general mechanic works on cars and other vehicles.
Planned repair procedures using manuals, charts, and experience.
Tested the soundness or functionality of parts and systems in vehicles
KBR Inc. – Houston, TX
Dfac supervisor, Jul 2018 to Apr 2020
Lead operations of the DFAC followed all government food service accounting procedures. Ensured the production flow rate was in accordance with the Performance Work Statement (PWS).
Responsible for receiving, storing and issuing CLASS I Operational Rations; conducting the 28-day menu and planning with the DFAC requisitioning and acquisition of subsistence from Prime Vendors and utilizing the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.
Lead and assisted with storing all subsistence to ensure food items are sanitary and remain fresh before consumed; subsistence is not handled in any manner that exposes the food items to unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence; comply with Chapter 13 of FM 1023-2, TB MED 530 and all US Department Health and Human Services Food Code standards, and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
Supervised all subcontract employees with food preparation, food serving, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area and storage areas IAW with PWS and SOPs.
Maintained all equipment inventory, accountability and serviceability
Managed all turn-in and ordering of stockage levels both consumable and non-consumable items from over usage to prevent profit lost.
Ensure that all employees are always in compliance with all established Policies and Regulations and standard operating procedures.
Directed and ensured that all HACCP procedures were followed for all deliveries also preformed other duties and assignment as required.
•Proven expertise in:
•Creative Menu Development
•Meal Preparation
•Project Management
•Purchasing and Inventory Control
•Special/High-profile Event Planning
•Cost Containment and Reduction
•Food and Kitchen Safety
•Staff Leadership and Training
•Special/High-profile Event Planning
•Cost Containment and Reduction
•Food and Kitchen Safety
•Staff Leadership and Training
…continued…
Thomas Wigfall Page 2
Fluor Global Group – Greenville, SC
Senior Food Service Specialist, Jan 2010 to Oct 2017
Spearhead daily food service operations including coordinating food production, menu planning, ensuring food quality and food safety, requisitioning inventory, staff development and training.
Accountable for the overall facility management of equipment and capital improvements utilizing the software program MAXIMO maintain the highest standards of health and hygiene and ensure consistency, quality, cost effectiveness and highest level of sanitation. Conduct market analysis and keep track of new trends in the industry related to food and implementing them in an innovative manner.
Key Contributions:
Effectively perform supervision for 278 staff, while maintaining operational standards.
Coordinate and provide training to shift team in the standards and processes of food service operations and sanitations standards.
Manage subcontractor’s contract, including evaluating, rating performance, and access contract compliance.
Successfully coordinate the scheduling of R&Rs to guarantee appropriate staffing.
KBR – Houston, TX
Food Service Specialist, 2009 to 2010
Maintained high standards of customer service during high-volume, fast-paced operations; oversaw the work of 35 kitchen workers, advised and trained staff to become Food Service
Specialists.
Performed preliminary food preparation procedures; ensured that proper procedures, temperatures, and time-periods are adhered to in food preparations; performed duties involving request, receipt, storage, issue, accountability, and preservation of food.
Key Contributions:
Prepared and/or cooked menu items listed on the production schedule, strictly adhering to food safety procedures.
Inspected equipment and food for proper temperatures and storage practices; resulting in the compliance with food safety standards.
Welcomed customers with friendliness and provided assistance or requests; ensuring customer satisfaction.
United States Marine Corps – Camp Lejeune, NC
Food Service Specialist, 2001 to 2009
Played key role in quality control and assurance, making sure food was kept in sanitary and safe conditions; oversaw the preparation of fruits and vegetables, meat, fish and poultry and baked goods.
Kept track of supply levels’, ensuring enough food was on hand, and conducted quality assurance evaluations. Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes. Followed proper food handling methods and maintained correct temperature of all food products.
Key Contribution:
Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
Trained and instructed subordinates and supported units on kitchen safety and proper cooking procedures.
EDUCATION AND CERTIFICATION
General Studies
Coastal Carolina Community College, Jacksonville, NC
Diploma
Washington High School, Princess Anne, MD
Basic Food Service
Basic Nutrition
Advanced Food Service
Quality Assurance Evaluator
Hazard Analysis Critical Control Point (HACCP)
Food Service Fundamentals
ServSafe 8 hour handling course
Contact this candidate