Customer Service Inventory Clerk

Accomplished Food Preparation Professional with over 35 years’ experience who thrives on creating precise and high- quality products in a fast-paced environment. Superb knowledge of all culinary techniques and applications, food products and kitchen equipment. Exceptional skill in managing all of the daily operations of the kitchen and ensuring the prompt / quality execution of all menu items. Encourages fellow employees to maintain a team environment in order to accomplish kitchen goals.

CAREER ENHANCEMENTS

• Food & Beverage Operations

• Cost Reduction/Control

• Sanitation Methods

• Recipe Creation/Execution

• Kitchen Maintenance

• Supply Management

• Culinary Techniques

• Inventory Management

• Staff Development/Training

• Quality Customer Service

• Scheduling/Training

• Food Safety Certifications

CAREER OVERVIEW

Food Preparation: Westminster Winter Park Towers 2010 - Present

• Consults with the Chef, Sous Chef and the Restaurant Manager on the day’s expected volume of orders.

• Proficient in preparing ingredients, including cutting meat and chopping/peeling vegetables.

• Prepared and cooked all food according to standard recipes and specifications.

• Manage time effectively when preparing and cooking food orders to minimize customer wait time and increase kitchen efficiencies; Monitor food quality and ensure items are stored appropriately.

• Recommended improvements to plate presentation, receiving high praise from management and improving the customer experience; Maintained food sanitation standards and kept workstation clean and sanitized.

• Handle and store all food products and materials in compliance with applicable government and company regulations.

Food Preparation & Planning: Horizon Bay Senior Community 2010

• Led and directed team members on effective methods, operations and procedures.

• Followed menu and recipes to prepare and/or cook breakfast, lunch, dinner, and snacks in a timely manner to stay on schedule as directed by the Dietician.

• Controlled size of food portions and maintained quality of all food items.

• Ordered, restocked, and maintained inventories for kitchen supplies and equipment.

• Cleaned, sanitized, and organized kitchen area, tools, and utensils.

• Interpreted and followed health department guidelines for food preparation and handling. F & B Inventory Clerk/Prep Chef/Asst. Chef:

Disney’s Boardwalk/Yacht & Beach Resort/Port Orleans Resort 1994 - 2009

• Managed and organized the daily operation of the kitchen from assigning staff responsibilities to pricing specialty menus; Ensured appropriate rotation of food preparation and executed quality control.

• Managed staffing prepared weekly schedules assigned duties and trained more than 30 new employees.

• Supervised food pricing for outlets and placed food item orders.

• Familiarity with guest service, food handling and storage procedures and sanitation practices.

• Coordinated the execution of all menu items managing issues such as quality timing portioning and presentation; Monitored waste and excess food production and ensure apt utilization of leftovers. EARLY CAREER

Lake Buena Vista Club – Prep Chef/Asst. Chef – 1989 – 1994

Damico’s Restaurant/Marco Antonio’s Comedy Club – Co-Owner/Manager – 1984 – 1989 EDUCATION

Westmoreland County Community College – Youngwood, PA – A.A. in Culinary Arts Kerry Damico *********@***.***

Cape Canaveral, FL 407-***-****

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